Prep: 50 mins Cook: 30 mins
Serves : 2 makes 4 fishcakes
There’s something fishy and something sweet about this dish, but even more spicy, there’s a coconut and lemon twist to it!
Preheat the oven to 200c Fan.
Prick the sweet potato with a fork then place on a baking tray and roast for 50 minutes or until soft, then remove from oven, cut in half lengthways and allow to cool, skin then mash
Place the salmon in the oven on a baking tray and cook for 10 minutes then remove from oven.
Mix the sweet potato with the Peri-Peri sauce and coriander, then flake the salmin into the mix and stir.
Mix the extra breadcrumbs with the Flavour Shaker.
Next form into 4 fishcakes and coated in the breadcrumb and flavour shaker mix.
Put the fishcakes onto an oiled baking tray and cook for 15-20 minutes turning halfway through cooking.
Serve with a dollop of the Peri-yogurt.
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