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Salmom & Sweet Potato Cakes

Prep Time: 10 Minutes Cook Time: 45 Minutes Serves: 4 People

Salmom & Sweet Potato Cakes
Salmom & Sweet Potato Cakes
Servings:4
Preparation Time:10
Cooking Time:45
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Ingredients

  • 2 Large Centra Free Range Eggs
  • 2 tbsp Centra Olive Oil
  • 2.5 Centra Salmon Darnes with Garlic & Herb Butter 240g
  • 2 tbsp Centra Spring Onion Finely Chopped
  • 1 Centra Sweet Potatoes Steamed and mashed
  • 0.66 tub Ground Almonds
  • 1 tbsp ground cumin
  • 1 tbsp Lemon juice
  • 1.25 tbsp Paprika Smoked
  • 0.33 tub Parsely Finely Chopped
  • 0.5 tbsp Pepper
  • 0.5 tbsp salt

Method

  1. Steam the sweet potato and mash it and allow it to cool. Bake the salmon in the oven in a little lemon juice for about 25 minutes.
  2. Remove salmon and cut up and allow to cool. In a bowl mix the sweet potato, ground almonds, parsley, spring onion, lemon juice, hot sauce salt, cumin, paprika, pepper and eggs (ensure the sweet potato has cooled).
  3. Stir all ingredients together until combined.
  4. Add in the cooled mashed salmon and stir again to ensure all ingredients combined well.
  5. Line a baking sheet with parchment paper (a size that will fit into your fridge).
  6. Using a 1/3 measuring cup scoop out mixture and flatten into equally sized salmon cakes.
  7. Chill in the freezer for at least 30 minutes, or all day or overnight for best binding/results.
  8. Heat a large frying pan with some coconut oil on a medium heat and wait until oil melted completely
  9. Place the cakes in the pan and fry on a low/medium heat till browned on that side (4-6 minutes).
  10. Flip and cook the opposite side.