Sweet potato & salmon cakes with dill yoghurt

Recipe: Sweet potato & salmon cakes with dill yoghurt


  • 500g orange sweet potato (kumara), peeled, cut into 3cm pieces
  • 1 x 415g can red salmon, drained
  • 1/2 red onion, finely chopped
  • 1/4 cup chopped fresh dill
  • 2 tbs olive oil
  • 90g (1/3 cup) fat-free natural yoghurt
  • 1 small garlic clove, crushed
  • 2 Lebanese cucumbers, thinly sliced
  • 100g baby spinach leaves


  1. Cook the sweet potato in a steamer over a saucepan of simmering water (make sure the steamer doesn’t touch the water) for 10 minutes or until tender.
  2. Transfer to a large bowl and mash. Add the salmon, onion and 1 tablespoon of dill. Season with salt and pepper. Stir to combine.
  3. Divide into 8 equal portions and shape each portion into a patty. Heat the oil in a large non-stick frying pan over medium heat.
  4. Add the patties and cook for 4 minutes each side or until golden. Combine the yoghurt, garlic and remaining dill in a bowl. Season with salt and pepper.
  5. Divide cucumber and spinach among serving plates. Serve with the patties and yoghurt mixture.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)