Salmon, sweet potato & coriander fishcakes with tahini dressing
Fry up some fishcakes for an easy supper on busy weeknights. They're full of nutrients from the omega-3 in the salmon and vitamin C in the sweet potato
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Prep:15 mins
Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 607
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fat 36g
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saturates 6g
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carbs 32g
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sugars 7g
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fibre 7g
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protein 35g
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salt 0.3g
Ingredients
- 1 large sweet potato
- 2 tbsp tahini
- 1 lemon, ½ zested and juiced, ½ cut into wedges
- 1 small pack coriander(stalks and all)
- ½ tsp coriander seeds
- skinless and boneless salmon fillets, cut into chunks
- 1 tbsp plain flour
- 1 tbsp olive oil
- salad, to serve
Method
Peel the sweet potato and cut into rough chunks, then put in a microwaveable bowl with a splash of water. Cover with cling film, then cook on high for 8 mins. Meanwhile, whisk the tahini with the lemon juice and enough water to make a thick dressing. Season and set aside.
Carefully remove the cling film from the sweet potato, then blitz in a food processor. Leave to cool for a couple of mins, then add the coriander and coriander seeds. Blitz to a herby mash, then add the salmon, lemon zest, flour and some seasoning. Pulse again – you want the salmon to be roughly mixed in, rather than obliterated to mush.
Shape into four fishcakes. Chill in the fridge if you have time. Heat the oil in a large non-stick frying pan over a medium heat. Add the fishcakes and fry for 5 mins on each side until crisp and golden. Serve with the lemon wedges, tahini dressing and salad.
