Sweet Potato and Salmon Cakes

Finding it hard to get your family to eat their three serves of fish a week? You won't hear any objections if you put these on the table. 

They are a perfect finger food for toddlers and will also suit babies 7-9mths+.

Best served hot with a little bit of sweet chilli sauce on the side for the adults. They can also be eaten cold for lunches on the run and they freeze well for quick easy dinners.

Sweet Potato and Salmon Cakes

1 brown onion, finely diced

1 large sweet potato, grated (approx 600g)

400g can pink salmon, drained

1 cup frozen peas

1/2 cup grated light mozzarella cheese

2 eggs

1/2 bunch fresh chopped coriander

1. 
   
   Place onion and sweet potato in a microwavable bowl and microwave on high for 6-8min or until cooked and soft but still retaining some form. Set aside to cool.
2. 
   
   In another large bowl, combine remaining ingredients, and add cooled cooked sweet potato and onion. Mix thoroughly with clean hands.
3. 
   
   Form into small patties and fry in lightly oiled pan until cooked through and golden brown on both sides. Turn only once to prevent fish cakes breaking up.