Prep: 5mins Cook: 1hr 15mins
Serves : 2
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.
1
Preheat the oven to 200c Fan. Prick sweet potato with a fork and bake for 30 min or until tender. Cut in half lengthways and allow to cool. Skin and then mash.
2
Place salmon on lined baking tray, pop in oven and cook for 10-12 minutes.
3
Meanwhile, make PERi-yogurt by combining the full fat Greek yogurt with PERi-PERi.
4
Flake salmon into a bowl and mix with sweet potato. Mix with PERi-PERi sauce, coriander, breadcrumbs and then shape into 4 fishcakes and coat in crushed crisps (make sure you really press them on!)
5
Put the 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.
