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Salmon Cakes

Salmon Cakes

with Roasted Sweet Potatoes and Tomato Salad
4.0(1.7K)
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Calories
: 
642 kcal
Protein
: 
37g protein
Preparation Time
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Seafood/Fruit de Mer
  • Fish
  • Sulphites
  • Wheat
  • Egg
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 4 people

454 g

Salmon Fillets, skinless

(Contains: Seafood/Fruit de Mer, Fish)

680 g

Sweet Potato, cubes

(Contains: Sulphites)

10 g

Chives

1 cup

Panko Breadcrumbs

(Contains: Wheat)

56 g

Red Onion

1 unit

Lemon

255 tbsp

Grape Tomatoes

113 g

Spring Mix

85 g

Celery, chopped

⅓ cup

Mayonnaise

(Contains: Egg, Mustard)

Not included in your delivery

Oil*

Energy (kJ)2686 kJ
Calories642 kcal
Fat30 g
Saturated Fat5 g
Carbohydrate53 g
Sugar10 g
Dietary Fiber7 g
Protein37 g
Cholesterol80 mg
Sodium484 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Sheet
•Zester
•Large Bowl
•Non-Stick Pan
•Bowl
•Whisk

Cooking Steps

PDF
1

Preheat the oven to 425°F (to roast the sweet potatoes). Start prepping when the oven comes up to temperature!

ROAST POTATOES
2

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.

PREP
3

Meanwhile, cut the tomatoes in half. Zest, then juice the lemon. Finely chop the chives. Chop the fish fillets into 1/4-inch cubes.

PREP CAKES
4

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.

FRY CAKES
5

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.

MAKE SALAD
6

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.

FINISH AND SERVE
7

Divide the fish cakes between plates. Serve alongside the roasted sweet potatoes and tomato salad. Sprinkle over any remaining chives.

Meal right image

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