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Salmon sweet potato cakes with watercress sauce
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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.
1 of your 5 a day
rich in omega 3
Typical values per serving:
This recipe was first published in June 2016.