Sweet Potato & Salmon Cakes with Dill Yoghurt

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Sweet Potato & Salmon Cakes with Dill Yoghurt
Course Dinner, Lunch
Servings
Ingredients
Course Dinner, Lunch
Servings
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.