Salmon, Quinoa and Sweet Potato Fishcakes

| 4

*Olive oil, to fry

*300 g hake fillet

*Salt and pepper, to taste

*200 g smoked salmon

*350 g sweet potato, peeled and cooked

*2 eggs *1 onion, finely chopped

*1 cup desiccated coconut

*1 cup quinoa, cooked

*Juice of ½ lemon

*30 g coriander, chopped

*Low fat cottage cheese, to serve


1. Heat 1 tablespoon oil in pan over medium heat. Season the hake with salt and pepper and cook it.

2. Place the cooked hake fish in a large bowl and use a fork to break it into flakes. Add the salmon and mix.

3. Mash the cooked sweet potato.

4. Add all ingredients, except the cottage cheese, to the fish. Season with salt and pepper.

5. Chill the mixture in the fridge for at least 1 hour – this will prevent the fishcakes from falling apart when you fry them.

6. Use your hands to shape the mixture into 8 small patties.

7. Fry in hot oil until golden brown on both sides.

8. Serve topped with cottage cheese and lemon slices.

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