Salmon and sweet potato fishcakes with lime za'atar yogurt from Fress: Bold Flavors from a Jewish Kitchen (page 119) by Emma Spitzer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fennel, orange, and carrot salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on December 11, 2018

    The salmon cakes were fine and the yogurt sauce was quite tasty, but they did not go well together at all. After eating a bit of it I gave up and mixed some Sriracha mayo, which I always like with sweet potatoes. This was better, but not good enough to make this a favorite. They were also quite soft and very messy to make. The cakes needed to be fried a bit longer than directed to ensure they were hot through.

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