Catrin Thomas
calendar Wednesday, 30 March 2022
Sweet potato cakes and salmon
Ingredients
- 2 x 180g salmon fillet
- ½ teaspoon salt
- ½ tsp olive oil
For the peas:
- 1 tbsp olive oil
- 1 onion
- ½ clove garlic
- 125ml stock
- 250g peas
- ½ teaspoon of sugar
- fresh mint
To make the sweet potato cakes:
- 250g sweet potatoes
- 30g plain flour
- ½ teaspoon baking powder
- ½ teaspoon curry powder
- ½ tbsp brown sugar
- 1 red chilli
- 2 sibols
- coriander crowd
- 1 egg
- 30ml milk
- sunflower oil
Method
- For the peas, heat oil in the pan, add the onions and sauté for a few minutes.
- Add the garlic, stick, peas and sugar.
- Cook for 15 minutes.
- Mash the potatoes, add the mint leaves and add salt and pepper.
- Preheat the oven to 140 ° c | 120 ° c fan | Gas 1.
- Add oil to the baking dish.
- Place the salmon in with the skin on the bottom of the dish.
- Add seasoning and bake for 20 minutes until cooked.
For the potatoes:
- Grate the sweet potatoes.
- Mix the flour, powder, curry powder, sugar, chilli, shallots and coriander.
- Add salt and pepper.
- Add the egg and milk to make a batter.
- Turn in the grated potatoes.
- Cook in collections.
- Heat 1cm of oil in a deep fryer.
- Drop a few tablespoons of the mixture into the oil.
- Fry at moderate temperature for several minutes on a side persons until golden.
- Drain on kitchen paper.
- Sprinkle with salmon and peas.
Recipe by Catrin Thomas, originally featured on Prynhawn Da.
How to cook
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