Sweet potato & salmon cakes with dill yoghurt

Name: Sweet potato & salmon cakes with dill yoghurt
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 500g orange sweet potato (kumara), peeled, cut into 3cm pieces; 1 x 415g can red salmon, drained; 1/2 red onion, finely chopped; 1/4 cup chopped fresh dill; 2 tbsp olive oil; 90g (1/3 cup) fat-free natural yoghurt; 1 small garlic clove, crushed; 2 Lebanese cucumbers, thinly sliced; 100g baby spinach leaves

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Cost: $7.66 /serving

Author : Julie Jansen

spinach yoghurt dill

Sweet potato & salmon cakes with dill yoghurt

Ingredients

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500 grams orange sweet potato (kumara), peeled, cut into 3cm pieces1 x 415 grams can red salmon, drained1/2 red onion, finely chopped1/4 cup chopped fresh dill2 tbsp olive oil90 grams (1/3 cup) fat-free natural yoghurt1 small garlic clove, crushed2 Lebanese cucumbers, thinly sliced100 grams baby spinach leaves

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Instructions

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Step 1

Cook the sweet potato in a steamer over a saucepan of simmering water (make sure the steamer doesn't touch the water) for 10 minutes or until tender. Transfer to a large bowl and mash. Add the salmon, onion and 1 tablespoon of dill. Season with salt and pepper. Stir to combine. Divide into 8 equal portions and shape each portion into a patty.

Step 2

Heat the oil in a large non-stick frying pan over medium heat. Add the patties and cook for 4 minutes each side or until golden.

Step 3

Combine the yoghurt, garlic and remaining dill in a bowl. Season with salt and pepper. Divide cucumber and spinach among serving plates. Serve with the patties and yoghurt mixture.