Prep: 5mins Cook: 1hr 15mins
Serves : 2
Still just using PERi-PERi sauce with chicken? Yogurt to be kidding! With this salmon and sweet potato recipe, getting adventurous really is a piece of cake.
Preheat the oven to 200c Fan. Prick sweet potato with a fork and bake for 30 min or until tender. Cut in half lengthways and allow to cool. Skin and then mash.
Place salmon on lined baking tray, pop in oven and cook for 10-12 minutes.
Meanwhile, make PERi-yogurt by combining the full fat Greek yogurt with PERi-PERi.
Flake salmon into a bowl and mix with sweet potato. Mix with PERi-PERi sauce, coriander, breadcrumbs and then shape into 4 fishcakes and coat in crushed crisps (make sure you really press them on!)
Put the fishcakes onto oiled baking tray and cook for 15-20 minutes and flip halfway through. Serve on top of a side salad (or with chips if you prefer.
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