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.