Quinoa-coated salmon & sweet potato fishcakes

Nutrition:Per Serving

Kcal 428

Fat 16g

Saturates 3g

Carbs 47g

Sugars 15g

Fibre 10g

Protein 20g

Salt 0.2g

Ingredients

For the stew

Method

STEP 1

Wash the sweet potatoes, prick each of them a few times with a fork and cook them in the microwave for around 10 mins – the time varies depending on the size. Alternatively, bake in the oven at 180C/160C fan/gas 4 for about 45 mins. Scoop the flesh into a bowl. Reserve the skins to make crisps, if you like (see tip, below).
STEP 2

Tip the quinoa into a saucepan and pour over 150ml boiling water, cover with a lid and simmer for about 15 mins until the water has been absorbed. Drain well, spread out on a plate and set aside.
STEP 3

Drizzle a little oil in a frying pan over a medium heat, then fry the salmon fillets for a few minutes on each side. Tip into the bowl with the sweet potato, then add the chives. Mix well to break up the fish, and season to taste.
STEP 4

Heat the oven to 180C/160C fan/gas 4. Form the mixture into eight equal-sized fishcakes. Dip each fishcake into the plate of quinoa and coat fully, pressing to help it stick. Brush with a little olive oil and place on a baking tray lined with baking parchment. Bake for about 15-20 mins until golden. Serve with the watercress and peas, and sweet potato crisps, if you like.