Quinoa-coated salmon & sweet potato fishcakes
- Preparation and cooking time
- Serves 4
- 750g sweet potatoes (about 4 medium sized)
- 65g quinoa (red and black mix, if possible)
- 1 tbsp oil, plus a little extra for brushing
- 240g skinless and boneless salmon fillets
- small bunch of chives, chopped
- 90g watercress
- 200g frozen peas, cooked
- STEP 1
Wash the sweet potatoes, prick each of them a few times with a fork and cook them in the microwave for around 10 mins – the time varies depending on the size. Alternatively, bake in the oven at 180C/160C fan/gas 4 for about 45 mins. Scoop the flesh into a bowl. Reserve the skins to make crisps, if you like (see tip, below).
- STEP 2
Tip the quinoa into a saucepan and pour over 150ml boiling water, cover with a lid and simmer for about 15 mins until the water has been absorbed. Drain well, spread out on a plate and set aside.
- STEP 3
Drizzle a little oil in a frying pan over a medium heat, then fry the salmon fillets for a few minutes on each side. Tip into the bowl with the sweet potato, then add the chives. Mix well to break up the fish, and season to taste.
- STEP 4
Heat the oven to 180C/160C fan/gas 4. Form the mixture into eight equal-sized fishcakes. Dip each fishcake into the plate of quinoa and coat fully, pressing to help it stick. Brush with a little olive oil and place on a baking tray lined with baking parchment. Bake for about 15-20 mins until golden. Serve with the watercress and peas, and sweet potato crisps, if you like.