Sweet potato & salmon cakes with dill yoghurt

Sweet potato & salmon cakes with dill yoghurt

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Go for fish and team tasty golden patties with refreshing sides of herb yoghurt and crisp cucumber salad.

The ingredient of Sweet potato & salmon cakes with dill yoghurt

  1. 500g orange sweet potato (kumara), peeled, cut into 3cm pieces
  2. 1 x 415g can red salmon, drained
  3. 1/2 red onion, finely chopped
  4. 1/4 cup chopped fresh dill
  5. 2 tablespoons olive oil
  6. 90g (1/3 cup) fat-free natural yoghurt
  7. 1 small garlic clove, crushed
  8. 2 Lebanese cucumbers, thinly sliced
  9. 100g baby spinach leaves

The instruction how to make Sweet potato & salmon cakes with dill yoghurt

  1. Cook the sweet potato in a steamer over a saucepan of simmering water (make sure the steamer doesnt touch the water) for 10 minutes or until tender. Transfer to a large bowl and mash. Add the salmon, onion and 1 tablespoon of dill. Season with salt and pepper. Stir to combine. Divide into 8 equal portions and shape each portion into a patty.
  2. Heat the oil in a large non-stick frying pan over medium heat. Add the patties and cook for 4 minutes each side or until golden.
  3. Combine the yoghurt, garlic and remaining dill in a bowl. Season with salt and pepper. Divide cucumber and spinach among serving plates. Serve with the patties and yoghurt mixture.

Nutritions of Sweet potato & salmon cakes with dill yoghurt

calories: 318.826 calories
calories: 16 grams fat
calories: 3 grams saturated fat
calories: 21 grams carbohydrates
calories: 10 grams sugar
calories:
calories: 22 grams protein
calories: 61 milligrams cholesterol
calories: 361.53 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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