Sweet Potato And Salmon Cakes With Fennel Salad Recipe

Ingredients For Sweet Potato And Salmon Cakes With Fennel Salad Recipe

• 600 gram Sweet potato, peeled, cut into 3cm cubes
• 210 gram Can pink salmon, drained, flaked
• 4 Green shallots, trimmed, finely chopped
• 1 tablespoon Salted capers, rinsed, drained, chopped
• 1 teaspoon Finely grated lemon rind
• 0.25 cup Chopped fresh continental parsley leaves
• 0.25 cup Chopped fresh dill sprigs
• 50 gram Quinoa flakes
• 2 tablespoon Natural yoghurt
• 1 tablespoon Lemon juice
• 2 Lebanese cucumbers, trimmed, thinly sliced
• 1 Fennel bulb, trimmed, thinly sliced
• 1 tablespoon Extra virgin olive oil
• Baby spinach leaves, to serve