Sweet potato and salmon cakes with fennel salad

Sweet potato and salmon cakes with fennel salad

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  • 0:45 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Fish cakes make a budget-friendly dinner everyone will love, and this version is gluten-free and low-fat.

Featured in
Low kilojoule, Easy entertaining


  • 600g sweet potato, peeled, cut into 3cm cubes
  • 210g can pink salmon, drained, flaked
  • 4 green shallots, trimmed, finely chopped
  • 1 tablespoon salted capers, rinsed, drained, chopped
  • 1 teaspoon finely grated lemon rind
  • 1/4 cup chopped fresh continental parsley leaves
  • 1/4 cup chopped fresh dill sprigs
  • 50g (1/2 cup) quinoa flakes
  • 2 tablespoons natural yoghurt
  • 1 tablespoon lemon juice
  • 2 Lebanese cucumbers, trimmed, thinly sliced
  • 1 fennel bulb, trimmed, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • Baby spinach leaves, to serve
  • Lemon cheeks, to serve


  • Step 1
    Place sweet potato in a steamer set over a saucepan of simmering water. Cook, covered, for 12 minutes or until tender. Drain. Transfer to a bowl. Coarsely mash with a fork. Cool.
  • Step 2
    Place the mashed potato, salmon, shallot, capers, rind and half the parsley and dill in a bowl. Season. Stir until well combined. Shape into eight 2cm-thick patties.
  • Step 3
    Line a baking tray with baking paper. Place quinoa on a plate. Press cakes into quinoa to coat. Place on prepared tray. Cover with plastic wrap. Place in fridge for 30 minutes.
  • Step 4
    Meanwhile, combine the yoghurt, lemon juice and remaining parsley and dill in a large bowl. Add cucumber and fennel. Gently toss to combine. Season.
  • Step 5
    Heat oil in a frying pan over medium-high heat. Cook cakes for 2-3 minutes each side or until golden brown. Serve with cucumber salad, spinach leaves and lemon cheeks.

  • Low kilojoule
  • Lower gi


  • 1377 kj


  • 10g

    Fat Total

  • 2g

    Saturated Fat

  • 7g


  • 18g


  • 39g

    Carbs (total)

All nutrition values are per serve
  • Author: Chrissy Freer
  • Image credit: Jeremy Simons
  • Publication: Taste Magazine

Source: taste.com.au


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