Salmon, chia and broccoli fish cakes

serves / 4 prep / 45 minutes cook / 25 minutes

Ingredients 400g peeled sweet potato, cut into 3cm pieces

250g broccoli, cut into florets 415g can pink salmon or red salmon, drained, flaked 4 green shallots, trimmed, finely chopped

35g (1⁄3 cup) quinoa flakes 2 tbsp chia seeds

2 tbsp chopped fresh continental parsley

2 tbsp chopped fresh dill

2 tsp finely grated lemon rind Low-fat natural yoghurt, to serve

Mixed salad leaves, to serve Baby cucumber wedges, to serve

1.

Steam the sweet potato for 12 minutes or until tender. Transfer to a large bowl and use a fork to coarsely mash. Set aside to cool.

2. Meanwhile, boil or steam the broccoli for 3 minutes or until just tender. Drain and refresh under cold running water. Drain and finely chop. Add to the sweet potato along with the salmon, green shallots, quinoa flakes, chia, parsley, dill and lemon rind. Season and stir until well combined.

3. Divide the salmon mixture into 8 equal portions. Use wet hands to shape each portion into a 2cm-thick patty. Transfer to a large plate. Cover with plastic wrap. Place in the fridge for 30 minutes to rest.

4. Spray a large non-stick frying pan with oil. Heat over mediumhigh heat. Cook half the fish cakes for 2–3 minutes each side, until golden brown. Transfer to a lined plate. Repeat with remaining fish cakes.

5. Serve the fish cakes with yoghurt, salad leaves and cucumber.