Salmon and sweet potato peri-peri fishcakes

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Salmon and sweet potato peri-peri fishcakes
  • 0:05 Prep
  • 1:15 Cook
  • Easy

Feed the whole family with these simple sweet potato fish cakes.

Ingredients

  • 50ml Nando's Peri-Peri Sauce
  • 1 large sweet potato
  • 2 fillets of salmon (skin removed)
  • Small bunch of freshly chopped coriander
  • 50g dried breadcrumbs
  • 75g crushed potato chips

Peri-yoghurt

  • 50ml Nando's Peri-Peri Sauce
  • 200g full fat Greek yoghurt

Method

  • Step 1
    Preheat the oven to 200C. Prick sweet potato with a fork and bake for 30 mins or until tender. Cut in half lengthways and allow to cool. Skin and then mash.
  • Step 2
    Place salmon on lined baking tray, pop in oven and cook for 10-12 minutes.
  • Step 3
    Meanwhile, make peri-yoghurt by combining the full fat Greek yoghurt with peri-peri sauce.
  • Step 4
    Flake salmon into a bowl and mix with sweet potato. Mix with peri-peri sauce, coriander and then shape into 4 fishcakes.
  • Step 5
    Coat in crushed potato chips (make sure you really press them on).
  • Step 6
    Put fishcakes onto oiled baking tray and cook for 15-20 minutes, and flip halfway through. Serve on top of a side salad or with chips.

Notes

Nando’s Peri-Peri Sauces come in varying degrees of heat, choose your favourite heat level.

  • Publication: Nando's

Source: taste.com.au

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