Quinoa-Crusted Salmon and Sweet Potato Fishcakes

Prepare the sweet potatoes: Wash the potatoes and prick them several times with a fork. Microwave on high for about 10 minutes (time may vary by size) or bake in the oven at 180°C (160°C fan) for 45 minutes until tender. Once cooked, scoop the flesh into a large mixing bowl and discard the skins, or save them to make crispy potato skins.

Cook the quinoa: Place the quinoa in a small saucepan and pour over 150ml of boiling water. Cover with a lid and simmer for approximately 15 minutes until all the water has been absorbed. Drain any excess liquid, spread the quinoa out on a large plate to cool, and set aside.

Cook the salmon: Heat a drizzle of oil in a frying pan over medium heat. Fry the salmon fillets for 3-4 minutes on each side until cooked through. Transfer the salmon to the bowl with the sweet potato flesh. Add the chopped chives and season with salt and pepper. Mix thoroughly, breaking the salmon into small flakes as you combine it with the potato.

Form and bake: Preheat your oven to 180°C (160°C fan). Divide the mixture into eight equal portions and shape them into round fishcakes. Press each cake firmly into the plate of cooked quinoa until fully coated on all sides. Place the cakes on a baking tray lined with parchment paper, brush lightly with olive oil, and bake for 15-20 minutes until the crust is golden and crisp. Serve hot with watercress and cooked peas.