Salmon and Sweet Potato Cakes
with Herby Mayonnaise- Fish
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
How terribly exciting! We love using seafood in our HelloFresh meals - it’s delicious and terrific for you. That’s why we’re overjoyed to present for the first time this delectable hot smoked salmon. With creamy sweet potato and a moreish dill and parsley mayonnaise, we’ll just be quiet now and let you get on with it.
Ingredients
400 g
sweet potato
1 fillet
hot smoked salmon
(Contains: Fish;)
1 bunch
spring onions
½ cup
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 bag
rocket
1 tub
dill & parsley mayonnaise
(Contains: Eggs;)
½
lime
Not included in your delivery
¼ cup
vegetable oil
Utensils
Cooking Steps
To prepare the ingredients, peel the sweet potatoes and cut into 2 cm cubes. Flake smoked salmon, finely slice spring onions, wash rocket and cut lime into wedges.
Place the sweet potato in a large saucepan and cover with water. Bring to the boil. Cook the potatoes for 15 minutes, or until they can be easily pierced with a knife. Drain and rinse under cold water. Mash sweet potatoes using a potato masher.
Meanwhile, heat a lightly greased frying pan over a medium-high heat. Cook the salmon fillet for 3-4 minutes each side, or until cooked through. Flake the salmon and mix through the mashed sweet potato.
Stir the egg, capers, spring onions, and half of the breadcrumbs through the sweet potato mixture and season to taste with salt and pepper. Shape the mixture into patties, you’ll get around 3 per person, and coat in the remaining breadcrumbs.
Heat the vegetable oil in a large frying pan. Cook the patties in batches for 3-4 minutes on each side or until golden.
To serve, divide patties and rocket between plates. Dollop the mayonnaise on the fish cakes and enjoy!
