• 1 large sweet potato

  • 1/2 cup frozen green peas

  • 400g fresh salmon mince (could most likely use tinned salmon as well)

  • 1/2 bunch dill

  • 2 spring onions

  • 1 lemon rind

  • 1/2 lemon juice

  • 1 cup plain flour

  • 2 eggs

  • 1-2 cups breadcrumbs


  1. Peel and cut sweet potato into small chunks. Add to a saucepan with water and bring to a boil until the sweet potato soften completely

  2. Meanwhile cut dill, spring onion and lemon rind

  3. Once sweet potato softens, add to bowl and mash with a fork until soft like a purée

  4. Add defrosted green peas, dill, spring onion, lemon rind, and lemon juice and mix together

  5. Add salmon mince to the sweet potato mixture, season with pepper and mix

  6. Form mixture into 8-10 balls

  7. Flatten and coat in flour, whisked eggs and breadcrumbs to make cakes

  8. Place on a flat tray and bake in the oven at 180C for 20-25 minutes flipping the cakes halfway for both sides to turn golden and crispy

  9. Serve with a side salad of lettuce, tomato, capsicum, kimchi, lemon and white vinegar

Can make it in advance, store it in the fridge for 2 days otherwise freeze it and place it in the oven when you want to eat it!