Salmon & Sweet Potato PERi-PERi Fishcakes & Yogurt

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.

Serves2
Prep Time5 mins
Cook Time1hr 15min

Ingredients

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  • 50ml Hot PERi-PERi sauce (choose your flavour)
  • 1 large sweet potato
  • 2 fillets of salmon (skin removed)
  • Small bunch of freshly chopped coriander
  • 50g dried breadcrumbs
  • 75g crushed crisps
  • 50ml Hot PERi-PERi sauce (choose your flavour)
  • 200g Full fat Greek yogurt

Cooking instructions

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  1. 1

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

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  2. 2

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

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  3. 3

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

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  4. 4

    Flake salmon into a bowl and mix with sweet potato. Mix with PERi-PERi sauce, coriander, breadcrumbs and then shape into 4 fishcakes and coat in crushed crisps (make sure you really press them on!)

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  5. 5

    Put the 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.