Salmon Fish Cakes With Yoghurt & Cucumber Salad

[mrmoshe]

Salmon fish cakes with yoghurt & cucumber salad

Prep: 30 mins

Cooking: 20 mins

Serves 4

400g sweet potato, peeled, chopped

415g can red salmon, drained, flaked (or fresh salmon finely chopped)

2 shallots, sliced

1 garlic clove, crushed

Salt & freshly ground pepper

2 tbs olive oil

Salad

1/4 cup (70g) natural yoghurt

1 tbs fresh lemon juice

1 tbs chopped fresh dill

4 Lebanese cucumbers, peeled into ribbons

1 Place the sweet potato in a saucepan and cover with cold water. Bring to the boil and cook until tender. Drain and mash well. Allow to cool slightly.

2 Combine the sweet potato, salmon, shallots and garlic in a bowl. Season with salt and pepper. Refrigerate.

3 To make the salad, combine the yoghurt, lemon juice and dill. Season with salt and pepper. Add the cucumber ribbons and toss gently to combine.

4 Divide the salmon mixture into eight portions, shaping each into a patty. Heat half the oil in a frying pan over a medium heat. Cook half the fish cakes until golden. Carefully transfer to a plate. Repeat with remaining oil and fish cakes. Serve with the yoghurt and cucumber salad.

Edited October 27, 2006 by MallacootaPete