Quinoa-coated salmon & sweet potato fishcakes

These salmon fishcakes are quick and easy to make, perfect served with peas and vegetables or a side salad. You can swap the quinoa coating for panko or homemade breadcrumbs if you prefer.

SERVES 4 PREP 25 mins COOK 30 mins EASY ❄

750g sweet potatoes (about

4 medium sized)

65g quinoa (red and black mix,

if possible)

1 tbsp oil, plus a little extra for

brushing

240g skinless and boneless

salmon fillets small bunch of chives, chopped

To serve

90g watercress 200g frozen peas, cooked

1 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, right). 2 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.

3 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.

4 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.

GOOD TO KNOW healthy • low cal • fibre • vit c •

2 of 5-a-day • gluten free

PER SERVING 428 kcals • fat 16g • saturates 3g •

carbs 47g • sugars 15g • fibre 10g • protein 20g •

salt 0.2g