Salmon Cakes with Sweet Potato Mash and Steamed Broccoli

Ingredients

• Canned salmon 6 oz
• Sweet potato 1 medium
• Broccoli 1 cup
• Egg 1 large
• Breadcrumbs 1/2 cup
• Fresh herbs 2 tbsp
• Salt to taste
• Black pepper to taste
• Olive oil 1 tbsp
• Water or broth 1/4 cup

Method

1. Prepare Sweet Potato. Peel the sweet potato and cut it into small cubes to ensure even cooking. Place the cubes in a pot and cover with water. Bring to a boil over medium-high heat and cook until the sweet potato is tender when pierced with a fork, about 15 minutes.
   Tip: Cutting the sweet potato into uniform pieces helps them cook evenly and faster.
2. Steam Broccoli. While the sweet potato cooks, rinse the broccoli and cut it into florets if not already done. Place the broccoli in a steamer basket over boiling water, cover, and steam until tender but still bright green, about 5-7 minutes.
   Tip: Avoid overcooking broccoli to preserve nutrients and color.
3. Make Salmon Cake Mixture. In a mixing bowl, combine the drained and flaked canned salmon, one beaten egg, breadcrumbs, and chopped fresh herbs. Season with salt and black pepper to taste. Mix gently until all ingredients are evenly combined but do not overmix to keep the cakes tender.
   Tip: Use a fork to flake the salmon finely and mix ingredients evenly.
4. Form and Cook Salmon Cakes. Shape the salmon mixture into 2-3 patties, about 1/2 inch thick. Heat olive oil in a non-stick skillet over medium heat. Cook the patties for 4-5 minutes on each side until golden brown and cooked through.
   Tip: Press the patties firmly when shaping to help them hold together during cooking.
5. Mash Sweet Potato. Drain the cooked sweet potato cubes and return them to the pot. Mash with a fork or potato masher until smooth. Add a pinch of salt and pepper to taste. Optionally, add a small splash of water or milk to reach desired creaminess.
   Tip: For extra creaminess, add a small pat of butter or a drizzle of olive oil.
6. Plate and Serve. Place the sweet potato mash on the plate, add the steamed broccoli on the side, and top with the warm salmon cakes. Garnish with extra herbs if desired and serve immediately.
   Tip: Serve hot for best flavor and texture.

Pro tips

• Use fresh herbs like dill or parsley to brighten the salmon cakes' flavor.
• If the salmon mixture feels too wet, add a little more breadcrumbs to help it bind.