Salmon Cakes
with Roasted Sweet Potatoes and Tomato Salad
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skinless
2 unit(s)
Sweet Potato
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 unit(s)
Shallot
1 unit(s)
Lemon
113 g
Baby Tomatoes
56 g
Spring Mix
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
1 unit(s)
Greek Yogurt
(Contains Milk)
7 g
Chives
Nutrition Values
Instructions
Wash and dry all produce.* On a baking sheet, toss the sweet potatoes with 2 tbsp oil. Season with salt and pepper. Roast in the centre of oven, stirring halfway through cooking, until golden-brown and tender, 20-22 min.
Meanwhile, cut the tomatoes in half. Zest, then juice the lemon. Finely chop the chives. Grate the shallot. Roughly chop the celery into 1/4-inch pieces. Pat the salmon fillets dry with paper towels, then cut into 1/8-inch cubes. (TIP: The smaller the salmon pieces the better — this will help bind the salmon with the other ingredients.)
In a large bowl, combine the salmon, panko, 1 tbsp chives, lemon zest, mayo, shallot and celery. Season with 3/4 tsp salt and pepper. Stir to combine, then firmly press together and shape the salmon mixture into 8 equal patties, each about 1/2-inch thick.
Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then patties. Cook until bottoms of patties are golden, 2-3 min. Flip each pattie, then add another 1 tbsp oil to the pan. Cook until bottom is golden and patties are cooked through, 2-3 min per side. (TIP: Cook to a minimum internal temp of 70°C/158°F, as size may vary.**)
Meanwhile, in a small bowl, combine the yogurt, remaining chives and 1 tbsp lemon juice. Season with salt and pepper. Set aside. In a medium bowl, whisk together 1 tbsp lemon juice, 1 tsp sugar and 2 tbsp 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. Drizzle any remaining lemon juice over the cakes, if desired.
