QUINOA-COATED SALMON & SWEET POTATO FISHCAKES
Make some quick and easy salmon fishcakes with a lovely quinoa coating. Perfect served with peas and vegetables or a side salad
Provided by chintalpatel
Categories Dinner
Time 55m
Number Of Ingredients 7
Steps:
- 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).
- 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.
- 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.
- 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.
Nutrition Facts : Calories 428 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.2 milligram of sodium
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