Quinoa-coated salmon & sweet potato fishcakes

• sweet potatoes↗750g g

  (about 4 medium sized)

• quinoa↗65g g

  (red and black mix, if possible)

• oil1 tbsp tbsp

  plus a little extra for brushing

• salmon↗240g skinless and boneless g

  skinless and boneless

• chivessmall bunch of

  chopped

• watercress↗90g g
• peas↗200g frozen g

  frozen, cooked

Step-by-step instructions

1. 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).

2. 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.

3. 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.

4. 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.