Salmon & Sweet Potato Cakes
with Dill & Parsley Mayo
How terribly exciting! We love using seafood in our HelloFresh meals – it’s delicious and terrific for you. That’s why we’re over- joyed 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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
400 g
sweet potato
1 fillet
hot smoked salmon
(ContainsFish)1 bunch
spring onions
1 packet
fine breadcrumbs
(ContainsGluten)½ bag
rocket
½
lemon
1 tub
dill & parsley mayonnaise
(ContainsEgg)Not included in your delivery
¼ cup
olive oil
To prepare the ingredients, peel and cut the sweet potato into 2 cm pieces. Flake the hot smoked salmon. Finely slice the spring onion, wash the rocket, and cut the lemon 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 patty 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 olive oil in the large frying pan over a medium-high heat. Carefully add the patties and cook for 3-4 minutes. Turn gently using a spatula or fish flip and cook for a further 3-4 minutes or until golden. Drain on a paper towel lined plate.
To serve, divide the rocket between plates and drizzle with olive oil and the juice of half of the lemon wedges. Top with the salmon patties. Dollop with the dill & parsley mayonnaise and serve with the remaining lemon wedges.