HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHot Smoked Salmon & Sweet Potato Cakes
Hot Smoked Salmon & Sweet Potato Cakes

Hot Smoked Salmon & Sweet Potato Cakes

with Dill & Parsley Mayo

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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.

Tags:Lactose freeLow SodiumSeafood first

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.

Preparation Time40 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

400 g

sweet potato

150 g

hot smoked salmon


1 bunch

spring onions

1 packet

fine breadcrumbs


½ bag

rocket leaves



1 tub

dill & parsley mayonnaise


Not included in your delivery

¼ cup

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3140 kJ
Fat40.7 g
of which saturates5.9 g
Carbohydrate51.4 g
of which sugars14.7 g
Dietary Fibre0 g
Protein44.4 g
Cholesterol0 mg
Sodium1220 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Potato Masher
Large Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of water the boil. Peel and cut the sweet potato into 2 cm pieces. Use two forks to shred the hot smoked salmon into even small pieces. Finely slice the spring onion. Slice the lemon into wedges.


Place the sweet potato in the large saucepan of boiling water. Cook for 10 minutes, or until tender. Drain. Rinse under cold water, drain really well and then return to the saucepan. 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. 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.


Shape the mixture into patties (approx 3 per person) and then coat each patty in the remaining fine breadcrumbs.


Heat the olive oil in a 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. Set aside on a plate lined with paper towel.


Divide the rocket leaves 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.