Salmon and Sweet Potato Patties with Quinoa Coating

1. Prepare the Sweet Potatoes:

   • Wash the sweet potatoes thoroughly.
   • Prick each potato several times with a fork to allow steam to escape.
   • Microwave Option: Cook in the microwave for about 10 minutes (cooking time may vary based on size).
   • Oven Option: Alternatively, bake in the oven at 180°C (160°C fan/gas 4) for approximately 45 minutes until tender.
   • Once cooked, scoop the flesh into a bowl. Set the skins aside if you want to make sweet potato crisps later.

2. Cook the Quinoa:

   • Rinse the quinoa under cold water to remove any bitterness.
   • In a saucepan, add the quinoa and pour in 150ml of boiling water.
   • Cover with a lid and simmer for about 15 minutes, or until the water has been absorbed.
   • Once cooked, drain any excess water and spread the quinoa out on a plate to cool.

3. Cook the Salmon:

   • Heat a little oil in a frying pan over medium heat.
   • Add the salmon fillets and fry for a few minutes on each side until cooked through.
   • Remove from the pan and flake the salmon into the bowl with the sweet potato.

4. Combine Ingredients:

   • Add the chopped chives to the sweet potato and salmon mixture.
   • Mix well, breaking up the salmon as you combine. Season to taste with salt and pepper.

5. Form the Fishcakes:

   • Preheat the oven to 180°C (160°C fan/gas 4).
   • Shape the mixture into eight equal-sized fishcakes.
   • Place the quinoa on a plate and dip each fishcake into it, pressing gently to ensure the quinoa sticks.

6. Bake the Fishcakes:

   • Brush the tops of the fishcakes with a little olive oil.
   • Arrange them on a baking tray lined with baking parchment.
   • Bake for about 15-20 minutes, or until the fishcakes are golden brown.

7. Serve:

   • Serve the quinoa-coated fishcakes warm alongside watercress and cooked peas. If you made them, add the sweet potato crisps for extra crunch.

Tip for Sweet Potato Crisps:

• Crisp Up the Skins: Don’t throw away the sweet potato skins! Drizzle them with a bit of olive oil, sprinkle with salt and pepper (or smoked paprika), and bake at 180°C (160°C fan/gas 4) until they are crispy. Enjoy as a tasty snack!