mrmoshe Posted October 27, 2006 Share Posted October 27, 2006 (edited) 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 Link to comment Share on other sites More sharing options...
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