Scale
Ingredients
- 2 large sweet potato, cut into wedges
- sea salt and pepper
- olive oil
- 1/4 cup (40 grams) wholemeal couscous
- 1/4 cup (60 ml) boiling water
- 400 grams skin less salmon fillets
- 1 cup basil, leaves picked
- 1 cup mint, leaves picked
- zest of one lemon
- 1 garlic clove, peeled and grated
- 1 cup (250ml) plain greek yoghurt
- 1/2 cup mint, leaves picked and finely chopped
- zest and juice of 1 lemon
- 1 tablespoon extra virgin olive oil
- 250 grams baby kale
- extra basil leaves, to serve
Instructions
- Preheat oven to 190 degrees celsius (375F) and line an oven tray with baking paper. Place sweet potato wedges onto prepared tray, season with sea salt and pepper, drizzle with olive oil and toss to combine. Bake for 30-40 minutes or until golden and cooked.
- Place couscous into a heatproof bowl and cover with boiling water. Stand for 2-3 minutes or until the couscous has absorbed all of the water.
- Place the couscous, salmon, basil, mint, lemon zest and garlic into the large bowl of a food processor and blitz until combined. Take heaped tablespoons of the mixture and shape into patties. Arrange on an oven tray lined with baking paper and drizzle with a little olive oil. Bake for 15 minutes (turning patties over half way) or until golden and cooked.
- Meanwhile, place the yoghurt, mint, lemon zest and juice and olive oil into a small bowl and stir to combine. Set aside.
- To serve; place the baby kale onto a wooden board and top with sweet potato wedges. Arrange the golden salmon cakes alongside the bowl of the lusciously creamy yoghurt spiked with mint and lemon and sprinkle a handful of fresh basil leaves over everything. Enjoy x
- Category: dinner