Prep: 50 mins Cook: 30 mins
Serves : 2 makes 4 fishcakes
There’s something fishy and something sweet about this dish, but even more spicy, there’s a coconut and lemon twist to it!
1
Preheat the oven to 200c Fan.
2
Prick the sweet potato with a fork then place on a baking tray and roast for 50 minutes or until soft, then remove from oven, cut in half lengthways and allow to cool, skin then mash
3
Place the salmon in the oven on a baking tray and cook for 10 minutes then remove from oven.
4
Mix the sweet potato with the Peri-Peri sauce and coriander, then flake the salmin into the mix and stir.
5
Mix the extra breadcrumbs with the Flavour Shaker.
6
Next form into 4 fishcakes and coated in the breadcrumb and flavour shaker mix.
7
Put the fishcakes onto an oiled baking tray and cook for 15-20 minutes turning halfway through cooking.
8
Serve with a dollop of the Peri-yogurt.
