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Salmon Cakes
with Roasted Sweet Potatoes and Tomato Salad
Flaky salmon fillets, crunchy celery, fresh herbs and light panko breadcrumbs come together to create these delicious pan-seared fish cakes. A light mixed salad and roasted sweet potatoes finish off this refreshing meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Salmon Fillets, skinless
(Contains Seafood/Fruit de Mer, Fish)
340 g
Sweet Potato, cubes
(Contains Sulphites)
10 g
Chives
½ cup
Panko Breadcrumbs
(Contains Wheat)
50 g
Shallot
1 unit
Lemon
113 g
Grape Tomatoes
56 g
Spring Mix
56 g
Celery, chopped
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
100 g
Greek Yogurt
(Contains Milk)
Not included in your delivery
½ tbsp
Sugar*
tsp
Oil*
tbsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat the oven to 425°F (to roast the sweet potatoes). Start prepping when the oven comes up to temperature! In Step 2, be cautious when grating the shallot. Finely chop any ungrated pieces of shallot, instead of trying to grate any difficult bits.
Wash and dry all produce.* On a baking sheet, toss the sweet potatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown and tender, 22-23 min.
Meanwhile, cut tomatoes in half. Zest, then juice half the lemon. Cut the remaining lemon into wedges. Finely chop chives. Grate shallot. Roughly chop celery into 1/8-inch pieces. Pat salmon fillets dry with paper towels, then cut into 1/8-inch cubes. (TIP: The smaller the salmon and celery pieces the better — this will help bind ingredients together.)
In a large bowl, combine the salmon, panko, 1/2 tbsp chives (dbl for 4 ppl), lemon zest, mayo, shallot and celery. Season with 1/2 tsp salt (dbl for 4 ppl) and pepper. Stir to combine. Using your hands, firmly press together and shape the salmon mixture into four equal patties (8 patties for 4 ppl), each about 1/2-inch thick.
Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then 4 patties. Cook until bottoms of patties are golden, 2-3 min. Flip each patty, then add another 1 tbsp oil to the pan. Pan-fry until bottom is golden and patties are cooked through, 2-3 min per side. (TIP: Cook to a min. internal temp of 70°C/158°F, as size may vary.**) ( NOTE: Cook the patties in two batches for 4 ppl, using 1 tbsp oil for each batch.)
Meanwhile, in a small bowl, combine the yogurt, remaining chives and 1/2 tbsp lemon juice (dbl for 4 ppl). Season with salt and pepper. Set aside. In a medium bowl, whisk together 1/2 tbsp lemon juice (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toss in the spring mix and tomatoes.
Divide the fish cakes between plates. Serve alongside the roasted sweet potatoes and tomato salad. Dollop the yogurt mixture over the fish cakes. Squeeze over a lemon wedge, if desired.
