Salmon and kumara cakes with cucumber and avocado salad
Nutrition Info.(per serve)
400g kumara, peeled, cut in 3cm pieces
2 x 105g cans salmon in spring water, drained
1/2 cup wholemeal breadcrumbs
1/2 teaspoon lemon zest
2 eggs, lightly beaten
1 tablespoon chopped chives
1 tablespoon olive oil
2 medium Lebanese cucumbers, peeled in long thin ribbons
2 tablespoons thinly sliced red onion
1/2 medium avocado, sliced in long wedges
2 tablespoons fresh lemon juice
4 cups salad greens, to serve
1/2 cup low-fat natural yoghurt, to serve
lemon wedges, to serve
Total fat 13g
Saturated fat 3g
Dietary fibre 5g
1 Boil or steam kumara for 8 minutes, or until just tender; drain and let moisture evaporate. Mash kumara with salmon until almost smooth. Mix breadcrumbs, lemon zest, egg and chives into bowl. Wet hands to form mixture into 4 large patties. (Mixture should be quite soft.)
2 Set a large non-stick frying pan over medium heat. Add olive oil and cook patties for 3-4 minutes per side, or until cakes are firm, golden and cooked through.
3 Meanwhile, combine cucumber, onion, avocado and lemon juice in a medium bowl to make salad.
4 Serve salmon and sweet potato cakes with a dollop of yoghurt, salad and lemon wedges.