• Shopping List
• Meal Planner
• Collection

Sweet potato and salmon cakes with fennel salad

Ingredients

• 600g sweet potato, peeled, cut into 3cm cubes
• 210g can pink salmon, drained, flaked
• 4 green shallots, trimmed, finely chopped
• 1 tablespoon salted capers, rinsed, drained, chopped
• 1 teaspoon finely grated lemon rind
• 1/4 cup chopped fresh continental parsley leaves
• 1/4 cup chopped fresh dill sprigs
• 50g (1/2 cup) quinoa flakes
• 2 tablespoons natural yoghurt
• 1 tablespoon lemon juice
• 2 Lebanese cucumbers, trimmed, thinly sliced
• 1 fennel bulb, trimmed, thinly sliced
• 1 tablespoon extra virgin olive oil
• Baby spinach leaves, to serve
• Lemon cheeks, to serve

Get the App

Never Lose Track of Your Favorite Recipes.

Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.

Get the Free iOS App