Moroccan Salmon Cakes with dukkah carrots and yoghurt sauce

1. Preheat oven to 200°C (fan-forced) and line two trays with baking paper. Toss carrots and broccolini with honey and two tablespoons oil in a large bowl. Transfer carrots to one baking tray and broccolini to the other. Place carrots in the oven for 15 minutes, before adding broccolini and cooking for a further 10 minutes or until vegetables are golden brown and tender.
2. Meanwhile, combine salmon, egg, paprika, cumin, cinnamon and salt in a food processor. Blitz until smooth. Transfer to a large bowl and stir through breadcrumbs until well combined. Divide mixture into four patties and dust in corn flour if sticky.
3. Combine yoghurt, tahini, garlic and lemon juice in a small bowl. Stir until smooth.
4. Heat remaining one tablespoon oil in a large frying pan over medium heat. Cook salmon cakes for 4-5 minutes each side or until golden brown and cooked through.
5. Divide yoghurt sauce between four serving plates. Top with salmon cakes, then place roasted carrots to one side and sprinkle over dukkah.
   

Cooking Tip: Try doubling the salmon cake quantities and keep leftovers to use in lunches such as sandwiches, wraps and salads.

Nutrition Tip: Tahini is a paste made from ground sesame seeds, which makes it a concentrated source of fibre, protein and various vitamins and minerals.