Ingredients
800g orange sweet potato, peeled, cut into 2cm pieces
1 tblsp vegetable oil, plus extra for shallow frying
250g packet microwave brown rice and quinoa
415g can red salmon, drained, flaked
4 green spring onions, thinly sliced
1/2 cup chopped fresh coriander
1 egg, lightly beaten
2 tblsps sweet chilli sauce, plus extra to serve
1 cup panko breadcrumbs
2 x 315g packets Thai-style salad kit
Method
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Place sweet potato on a non-stick oven tray. Drizzle over oil. Toss to coat. Season with salt and pepper. Spread into an even layer.
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Cook in a moderately hot oven (200C) for 25 to 30 minutes, or until sweet potato is tender and lightly browned. Cool slightly. Transfer to a large. Mash coarsely.
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Meanwhile, heat brown rice and quinoa in microwave according to packet directions. Cool slightly.
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Add brown rice and quinoa, salmon, onions, coriander, egg and sauce to sweet potato. Mix well.
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Place breadcrumbs in a shallow dish. Toss 1/3 cup portions of mixture in breadcrumbs and shape into 7cm round patties (makes approx 12).
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Heat enough vegetable oil in a large, non-stick frying pan to shallow fry over a medium heat. Cook salmon cakes in two batches for 4 to 5 minutes on each side, or until golden brown.
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Prepare salad kits to packet direction.
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Serve salmon cakes with salad and extra chilli sauce.