Salmon Cakes
with Roasted Sweet Potatoes and Tomato Salad- Seafood/Fruit de Mer
- Fish
- Sulphites
- Wheat
- Egg
- Mustard
Flaky salmon fillets, crunchy celery, fresh herbs and light panko breadcrumbs come together to create these delicious pan-seared fish cakes. A light mixed salad and roasted sweet potatoes finish off this refreshing meal!
454 g
Salmon Fillets, skinless
()
680 g
Sweet Potato, cubes
()
10 g
Chives
1 cup
Panko Breadcrumbs
()
56 g
Red Onion
1 unit
Lemon
255 tbsp
Grape Tomatoes
113 g
Spring Mix
85 g
Celery, chopped
⅓ cup
Mayonnaise
()
Oil*
Preheat the oven to 425°F (to roast the sweet potatoes). Start prepping when the oven comes up to temperature!
Wash and dry all produce. Toss the sweet potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Bake in the centre of the oven, stirring halfway through cooking, until golden-brown, 22-23 min.
Meanwhile, cut the tomatoes in half. Zest, then juice the lemon. Finely chop the chives. Chop the fish fillets into 1/4-inch cubes.
In a large bowl, combine the fish, panko, 1 tbsp chives, lemon zest, mayonnaise, onion and celery. Season with salt and pepper. Stir to combine, then shape into 12 small patties, about 1/2-inch thick.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the patties. Cook until the patties are golden-brown and cooked through, 4-5 min per side.
Meanwhile, in a medium bowl, whisk 2 tbsp lemon juice with a drizzle of oil. Season with salt and pepper. Toss in the spring mix and tomatoes.
Divide the fish cakes between plates. Serve alongside the roasted sweet potatoes and tomato salad. Sprinkle over any remaining chives.
