Sweet Potato, Salmon & Pea Fishcakes

Recipe provided by Good and fugly

e.

Serves 2

Ingredients

300g sweet potatoes, cut into large chunks

1 tbsp olive oil

210g tin salmon*

150g frozen peas (thawed)

1 red chilli, deseeded & finely sliced

10 fresh mint leaves, chopped

Large handful fresh parsley, chopped

1 egg, beaten

1 tbsp flour (+ extra for sprinkling over the cakes before you cook them)

Juice of 1 lemon

Method

1. Preheat the oven to 180°C. Place the sweet potatoes on a baking tray, toss them in tbsp olive oil and roast until they are soft (around 20min)

2. Mash sweet potatoes in a bowl with chilli, mint, peas & parsley.

3. Add the salmon, beaten egg and flour to the same bowl and stir to combine well

4. Sprinkle a little flour on a work surface, divide the mixture into four and shape into patties.

5. Heat the olive oil in a large frying pan and fry the fishcakes over a high heat for around 4min each side before transferring to a plate lined with paper towel.

6. Serve with fresh salad, greek yoghurt and a squeeze of lemon.

   *You can substitute the salmon with a tin of French lentils (drained)