Salmon and Sweet Potato Fish Cakes - they ROCK!
Over a year ago
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Ingredients
- 2 Large sweet potato
- 1 large tin of wild salmon
- Breadcrumbs
- 2 handfuls chopped fresh parsley
- 2 handfuls chopped dill
- 1 large egg
- 2 tablespoons mayonnaise
- salt and pepper
Accompaniment
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Method
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1
- Peel, boil and mash the sweet poatotoes
- take the bones out of the salmon and discard
- Mix the mash and the salmon, with one hand full of each the dill and parsley, season
- beat the egg
- shaped the mix into fish cakes, dip into egg and then coat with breadcrumbs (do this twice if you fancy it!)
- put in the fridge to chill for at least 30 mins
- Grill for 12 minutes under medium heat or shallow fry
- mix the remaining chopped herbs with the mayo
- serve with salad or wilted spinach and the herby mayo
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