Salmon & Sweet Potato Cakes
with Herby Mayonnaise
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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 ingredients, peel and cut sweet potato into 2 cm pieces, flake hot smoked salmon, finely slice spring onions, wash rockets and cut lime into wedges.
Place the sweet potato in a large saucepan and cover with water. Add a pinch of salt, bring to the boil and cook for 10 minutes or until tender. Drain. Rinse under cold water, drain really well and then return to the same pan. Mash with a potato masher or fork until smooth.
In a large bowl, combine 1 cup of the sweet potato mash (2 cups for 4 people), the hot smoked salmon, spring onion and half of the fine breadcrumbs. Season to taste with salt and pepper. Shape the mixture into patties (3 per person) and then coat each pattie in the remaining breadcrumbs. Tip: If you have any leftover sweet potato you can refrigerate it for up to 4 days or pop it in the freezer for up to 1 month.
Heat the vegetable oil in a large frying pan over a medium-high heat. Add the patties and cook for 3-4 minutes on each side or until golden and heated through. Drain on a paper towel lined plate.
To serve, divide the rocket between plates and top with the smoked salmon patties. Dollop with the dill & parsley mayonnaise and serve with the lime wedges.
