Hot Smoked Salmon & Sweet Potato Cakes
with Dill & Parsley Mayo
How terribly exciting! We love using seafood in our HelloFresh meals – it’s delicious and terrific for you. That’s why we’re over- joyed to present for the first time this delectable hot smoked salmon. With creamy sweet potato and a moreish dill and parsley mayonnaise, we’ll just be quiet now and let you get on with it.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
400 g
sweet potato
150 g
hot smoked salmon
(Contains Fish;)
1 bunch
spring onions
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
½ bag
rocket leaves
½
lemon
1 tub
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
¼ cup
olive oil
Nutritional Values
Utensils
Cooking Steps
Bring a large saucepan of water the boil. Peel and cut the sweet potato into 2 cm pieces. Use two forks to shred the hot smoked salmon into even small pieces. Finely slice the spring onion. Slice the lemon into wedges.
Place the sweet potato in the large saucepan of boiling water. Cook for 10 minutes, or until tender. Drain. Rinse under cold water, drain really well and then return to the saucepan. Mash with a potato masher or fork until smooth.
In a large bowl, combine 1 cup of the sweet potato mash (2 cups for 4 people), the hot smoked salmon, spring onion and half of the fine breadcrumbs. Season to taste with salt and pepper. TIP:If you have any leftover sweet potato you can refrigerate it for up to 4 days or pop it in the freezer for up to 1 month.
Shape the mixture into patties (approx 3 per person) and then coat each patty in the remaining fine breadcrumbs.
Heat the olive oil in a large frying pan over a medium-high heat. Carefully add the patties and cook for 3-4 minutes. Turn gently using a spatula or fish flip and cook for a further 3-4 minutes, or until golden. Set aside on a plate lined with paper towel.
Divide the rocket leaves between plates and drizzle with olive oil and the juice of half of the lemon wedges. Top with the salmon patties. Dollop with the dill & parsley mayonnaise and serve with the remaining lemon wedges.