Sweet Potato & Salmon Cakes with Dill Yoghurt
Print Recipe Sweet Potato & Salmon Cakes with Dill Yoghurt
Cook the sweet potato in a steamer over a saucepan of simmering water (make sure the steamer doesn't touch the water) for 10 minutes or until tender. Transfer to a large bowl and mash. Add the salmon, onion and 1 tablespoon of dill. Season with salt and pepper. Stir to combine. Divide into 8 equal portions and shape each portion into a patty.
Heat the oil in a large non-stick frying pan over medium heat. Add the patties and cook for 4 minutes each side or until golden.
Combine the yoghurt, garlic and remaining dill in a bowl. Season with salt and pepper. Divide cucumber and spinach among serving plates. Serve with the patties and yoghurt mixture.