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 like.

Serves 4 Prep 25 mins Cook 30 mins

750g sweet potatoes (about

4 medium sized)

65g quinoa (red and black mix,

if possible)

1 tbsp oil, plus 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 – timings will vary depending on their 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 method, 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 mins on each side. Tip into the bowl with the sweet potato, then add the chives. Mix well to break up the fish. 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. Freeze the fishcakes, covered completely or in an airtight container, for up to three months. 5 Serve with the watercress and peas, plus sweet potato crisps, if you like.

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

carbs 47g, sugars 15g, fibre 10g, protein 20g, salt 0.2g