Salmon and Sweet Potato PERi-PERi Fishcakes and Yogurt
Prep5mins
Cook1hr 15mins
Serves2
Comfort Food
Ingredients
For the fishcakes
- 50ml PERi-PERi sauce (choose your flavour)
- 1 large sweet potato
- 2 fillets of salmon (skin removed)
- Large pinch of freshly chopped coriander
- 50g dried breadcrumbs
- 75g crushed crisps
For the yogurt
- 50ml PERi-PERi sauce (choose your flavour)
- 200g Full fat Greek yogurt
Method
- Preheat the oven to 200°c. Prick sweet potato with a fork and bake for 30 mins or until tender. Cut in half lengthways and allow to cool. Skin and then mash.
- Place salmon on lined baking tray, pop in oven and cook for 10-12 minutes.
- Meanwhile, make PERi-yogurt by combining the full fat Greek yogurt with PERi-PERi sauce.
- Flake salmon into a bowl and mix with sweet potato. Mix with PERi-PERi sauce, coriander and then shape into 4 fishcakes.
- Coat in crushed crisps (make sure you really press them on).
- Put fishcakes onto oiled baking tray and cook for 15-20 minutes, and flip halfway through. Serve on top of a side salad (or with chips if you prefer!).
Bring the heat home
We’ve created a range of products so you can splash, drizzle, squeeze and shake to your heart’s content.
Explore the full range
More everyday Recipes
PERi-PERi Cornflake Chicken
- Prep
- 5mins
- Cook
- 20mins
- Serves
- 2
Herby Falafel Burger
- Prep
- 5 mins
- Cook
- 8-10 mins
- Serves
- 2
2 Items