Salmon and Sweet Potato PERi-PERi Fishcakes

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.

Prep

5 mins

Cook

1 hr 15 mins

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Ingredients

For 2 servings

For the fishcakes :

50 ml PERi-PERi sauce (choose your flavour)

1 large sweet potato

2 fillets salmon (skin removed)

Large pinch freshly chopped coriander

50 g dried breadcrumbs

75 g crushed potato chips

For the yogurt :

50 ml PERi-PERi sauce (choose your flavour)

200 g full fat Greek yogurt

Method

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.

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

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

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

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

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!).

Shop Now

Big fan of the recipe? Follow the links below to purchase your PERi-PERi Sauce of your choice (Garlic, Mild, Medium, Hot or Extra Hot). Buy online or in-store from your nearest Nando's, Woolworths or Coles!

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