Salmon and broccoli fish cakes

Ingredients

• Sweet potato

  Raw, unprepared

  2 cup, cubes or 266g

• Broccoli

  Flower clusters, raw

  2 cup flowerets or 142g

• Pink salmon

  Fish, raw

  415g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Oatmeal

  Cereals, Quaker, dry rolled oats

  ⅓ cup or 27g

• Parsley

  Raw

  2 tbsp or 8g

• Dill

  Fresh

  2 tbsp or 1g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Lemons

  Raw, with peel

  1 slice (1/8 of fruit) or 14g

• Greek yogurt

  Plain, whole fat

  4 tbsp or 60g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  4 leaf, large or 60g

• Cucumber

  With peel, raw

  1 cucumber or 301g

Directions

1. Steam the sweet potato for 12 minutes or until tender. Transfer to a large bowl and use a fork to coarsely mash. Set aside to cool.
2. Meanwhile, boil or steam the broccoli for 3 minutes or until just tender. Drain and refresh under cold running water. Drain and finely chop. Add to the sweet potato along with the salmon, green onion, oatmealk, parsley, dill and lemon rind. Season and stir until well combined. Add eggs, if desired and mix well.
3. Divide the salmon mixture into 8 equal portions. Use wet hands to shape each portion into a 2cm-thick patty. Transfer to a large plate. Cover with plastic wrap. Place in the fridge for 30 minutes to rest.
4. Spray a large non-stick frying pan with oil. Heat over medium-high heat. Cook half the fish cakes for 2-3 minutes each side, until golden brown. Transfer to a lined plate. Repeat with remaining fish cakes.
5. Serve the fish cakes with yoghurt, salad leaves and cucumber.
6. adapted Recipe by: Chrissy Freer (source: https://www.taste.com.au/recipes/salmon-chia-broccoli-fish-cakes/LbxKL5iQ)

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