Lemon & herb chicken traybake with butter beans & potato wedges
Make this versatile traybake for a hearty family meal. Filling and full of fuss-free, flavourful ingredients, this is budget-friendly food at its best
Quinoa-coated salmon & sweet potato fishcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 750g sweet potatoes(about 4 medium sized)
- 65g quinoa(red and black mix, if possible)
- 1 tbsp oilplus a little extra for brushing
- 240g skinless and boneless salmonfillets
- small bunch of chiveschopped
To serve
- 90g watercress
- 200g frozen peascooked
Nutrition: Per serving
- kcal428low
- fat16g
- saturates3g
- carbs47g
- sugars15g
- fibre10g
- protein20g
- salt0.2g
Method
step 1
Wash the sweet potatoes, prick each of them a few times with a fork and cook them in the microwave for around 10 mins – the time varies depending on the size. Alternatively, bake in the oven at 180C/160C fan/gas 4 for about 45 mins. Scoop the flesh into a bowl. Reserve the skins to make crisps, if you like (see tip, below).
step 2
Tip the quinoa into a saucepan and pour over 150ml boiling water, cover with a lid and simmer for about 15 mins until the water has been absorbed. Drain well, spread out on a plate and set aside.
step 3
Drizzle a little oil in a frying pan over a medium heat, then fry the salmon fillets for a few minutes on each side. Tip into the bowl with the sweet potato, then add the chives. Mix well to break up the fish, and season to taste.
step 4
Heat the oven to 180C/160C fan/gas 4. Form the mixture into eight equal-sized fishcakes. Dip each fishcake into the plate of quinoa and coat fully, pressing to help it stick. Brush with a little olive oil and place on a baking tray lined with baking parchment. Bake for about 15-20 mins until golden. Serve with the watercress and peas, and sweet potato crisps, if you like.
