Sweet Potato Salmon Fishcakes with Quinoa Coating
Ingredients
- 750g sweet potatoes (approx 4)
- 65g quinoa (red & black mix if possible)
- 1 tbsp oil plus extra for brushing
- 240g skinless boneless salmon fillets
- Small bunch of chives - chopped
- Optional - few spring onions - chopped
- 90g pea shoots/watercress & 200g cooked frozen peas to serve
Preparation
Wash the sweet potatoes, prick them a few times with a fork and cook in the microwave for about 10 mins according to size. Alternatively, bake in the oven at 180C for about 45 mins. Scoop the cooked flesh into a bowl. Reserve the skins to make crisps.
Tip the quinoa into a saucepan with 150ml boiling water, cover & simmer for about 15 mins until the water has been absorbed. Drain well. Spread out on a plate and set aside to cool.
Drizzle a little oil in a frying pan over medium heat, then fry the salmon fillets for a few minutes on each side. Tip into the bowl with the sweet potato, then add the chives/spring onions. Mix well to break up the fish & season to taste.
Preheat the oven to 180C fan. Form the mix into 8 equally sized fishcakes. Dip each fishcake into the plate of quinoa and coat fully, pressing to help it stick. Brush with a little olive oil & place on a baking tray lined with baking parchment. Bake for about 15-20 mins until golden.
Serve with watercress/pea shoots and peas.
Top tip: Don't waste the skins - drizzle in olive oil, season with salt, pepper or smoked paprika & bake at 180C until crisp.