Salmon and Sweet Potato PERi-PERi Fishcakes and Yogurt
Still just using PERi-PERi sauce with chicken? Yogurt to be kidding! With this salmon and sweet potato recipe, getting adventurous really is a piece of cake.
Ingredients
For the fishcakes
50ml PERi-PERi sauce (choose your flavour)
1 large sweet potato
2 fillets of salmon (skin removed)
Large pinch of freshly chopped coriander
50g dried breadcrumbs
75g crushed crisps
For the yogurt
50ml PERi-PERi sauce (choose your flavour)
200g Full fat Greek yogurt
Method
Preheat the oven to 200°c. Prick sweet potato with a fork and bake for 30 mins or until tender. Cut in half lengthways and allow to cool. Skin and then mash.
Place salmon on lined baking tray, pop in oven and cook for 10-12 minutes.
Meanwhile, make PERi-yogurt by combining the full fat Greek yogurt with PERi-PERi sauce.
Flake salmon into a bowl and mix with sweet potato. Mix with PERi-PERi sauce, coriander and then shape into 4 fishcakes.
Coat in crushed crisps (make sure you really press them on).
Put fishcakes onto oiled baking tray and cook for 15-20 minutes, and flip halfway through. Serve on top of a side salad (or with chips if you prefer!).
Bring the heat home
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