Salmon and Sweet Potato PERi-PERi Fishcakes and Yogurt

Name: PERi-PERi Fishcakes and Yogurt
Prep time: 5 min
Cook time: 1 h 15 min
Yield: 2 People
Ingredients: heading: For the fishcakes; 50ml PERi-PERi sauce (choose your flavour); 1 large sweet potato; 2 fillets of salmon (skin removed); Large pinch of freshly chopped coriander; 50g dried breadcrumbs; 75g crushed crisps; heading: For the yogurt; 50ml PERi-PERi sauce (choose your flavour); 200g Full fat Greek yogurt

Prep: 5mins

Cook: 1hr 15mins

Still just using PERi-PERi sauce with chicken? Yogurt to be kidding! With this salmon and sweet potato recipe, getting adventurous really is a piece of cake.

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Ingredients

For the fishcakes

50ml PERi-PERi sauce (choose your flavour)

1 large sweet potato

2 fillets of salmon (skin removed)

Large pinch of freshly chopped coriander

50g dried breadcrumbs

75g crushed crisps

For the yogurt

50ml PERi-PERi sauce (choose your flavour)

200g Full fat Greek yogurt

Method

Step 1

Preheat the oven to 200°c. Prick sweet potato with a fork and bake for 30 mins or until tender. Cut in half lengthways and allow to cool. Skin and then mash.

Step 2

Place salmon on lined baking tray, pop in oven and cook for 10-12 minutes.

Step 3

Meanwhile, make PERi-yogurt by combining the full fat Greek yogurt with PERi-PERi sauce.

Step 4

Flake salmon into a bowl and mix with sweet potato. Mix with PERi-PERi sauce, coriander and then shape into 4 fishcakes.

Step 5

Coat in crushed crisps (make sure you really press them on).

Step 6

Put fishcakes onto oiled baking tray and cook for 15-20 minutes, and flip halfway through. Serve on top of a side salad (or with chips if you prefer!).