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    Salmon sweet potato cakes with watercress sauce

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    Salmon sweet potato cakes with watercress sauce

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    350g sweet potatoes, cut into chunks
    160g kiln roasted salmon, broken into flakes
    3 tsp hot horseradish sauce
    ½ x 25g pack fresh parsley, chopped
    75g wholemeal breadcrumbs
    100g pack watercress, plus extra to serve
    150g tub natural yogurt


    1. Preheat the oven to 200°C, gas mark 6. Boil the sweet potatoes for 12-15 minutes until tender. Drain and roughly mash, then allow to cool.

    2. Mix the salmon into the mash with 2 tsp horseradish, parsley, 25g breadcrumbs and seasoning, then mould into 4 fish cakes. Coat in the remaining breadcrumbs and place on a greased baking tray. Bake for 15-20 minutes until golden.

    3. Meanwhile, place the watercress and yogurt in a food processor with the remaining horseradish and purée until smooth. Serve with the fishcakes and extra watercress on the side. 

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    1 of your 5 a day

    rich in omega 3 


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