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

  • Prep:15 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 607
  • fat 36g
  • saturates 6g
  • carbs 32g
  • sugars 7g
  • fibre 7g
  • protein 35g
  • salt 0.3g


  • 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


  1. 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.

  2. 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.

  3. 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.

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