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Ingredients
Method
- 1 medium sweet potato, peeled and cut into 1cm chunks
- ½ zucchini, grated
- 100g tinned salmon, drained
- ½ lemon, zest and juice
- 1 slice of wholewheat bread, blended into breadcrumbs
- 1 tsp oil
- ½ Little Gem lettuce, shredded
- 4 cherry tomatoes, halved
- ¼ cucumber, chopped
- Add the potato chunks to a pan of boiling water and cook for 12 mins or until softened. Drain, season liberally with salt and pepper, then mash until smooth. Mix through the grated zucchini, salmon, lemon juice and zest, then shape into 2 patties and leave to chill for 15 mins.
- When ready, dip the patties into the breadcrumbs until evenly coated, and season with a little more sea salt. Heat the oil in a non-stick pan and fry the fishcakes for 5 mins on each side, or until crisp and golden. Serve with the lettuce, tomatoes and cucumber, and your choice of dipping sauce.
15 mins
2 serving
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