Lemon Herb Fish Cakes with Avocado Citrus Sauce
Making time: 15 minutes
Cooking time: 25 minutes
Makes 15 patties
“Not your average fish patties, these lemon herb salmon cakes will have the fussiest of eaters lining up for more. The citrus sauce adds a silky flavour punch and bite-sized patties are perfect for little mouths.” p136.
1 large sweet potato, peeled and chopped
415 g (15 oz) tinned pink salmon
1 tablespoon finely chopped fresh flat-leaf (Italian) parsley
1 tablespoon lemon zest
2 spring onions (scallions), finely chopped
60 g (2½ oz/1 cup) wholemeal fresh breadcrumbs (GF if desired)
2 tablespoons finely chopped sweet gherkins or pickles
1 large egg, whisked
Olive oil, for cooking
Avocado Citrus Sauce
260 g (9¼ oz/1 cup) Greek-style yoghurt
2 tablespoons finely chopped fresh dill
1 teaspoon lemon juice
½ avocado, mashed
1 teaspoon garlic powder
Boil the sweet potato in a saucepan of water until tender. Drain and set aside.
Meanwhile, combine the avocado citrus sauce ingredients in a bowl and keep in the fridge.
Drain the salmon and mash with a fork in a large bowl. Add the parsley, lemon zest, spring onions, cold mashed sweet potato, breadcrumbs, gherkins and egg. Mix everything together. Form the mixture into small round bite-size patties.
Heat some olive oil in a non-stick frying pan over medium heat. Place the salmon patties in the pan and cook for 2–4 minutes on each side until they are heated through and have a golden crust.
Serve as finger food with avocado citrus sauce for dipping.
All Grown Up:
Season with salt and pepper and serve with avocado citrus sauce and a green salad.
Dill aids digestion and offers anti-inflammatory and antiviral properties.