PERi-PERi brings the right amount of heat to these phenomenal salmon and sweet potato fishcakes! And who doesn't love a fishcake coated in potato chips?!


  • 1/2 cup PERi-PERi sauce
  • 2 fillets of salmon
  • 1 large sweet potato
  • 2/3 cups full fat greek yogurt
  • 1/3 cup dried breadcrumbs
  • 1/3 cup crushed crisps (aka potato chips)
  • Bunch of fresh cilantro

Cooking Instructions

1 Preheat oven to 300℉. Prick sweet potato with a fork and bake for 30 mins or until tender. Cut in half lengthways and allow to cool. Skin and then mash
2 Place salmon on lined baking tray, pop in oven and cook for 10-12 minutes
3 Meanwhile, make PERi-yogurt by combining the full fat greek yogurt with PERi-PERi sauce
4 Flake salmon into a bowl and mix with sweet potato. Mix with PERi-PERi sauce, cilantro, breadcrumbs and then shape into 4 fishcakes and coat in crushed crisps (make sure you really press them on!)
5 Put fishcakes onto oiled baking tray and cook for 15-20 minutes, and flip halfway through. Serve on top of a side salad (or with chips if you prefer!)

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