• 1 large sweet potato

    Sweet potato

    İçindekiler

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 tbsp tahini

    Tahini

    ta-hee-nee

    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • 1 lemon, ½ zested and juiced, ½ cut into wedges

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 small pack coriander (stalks and all)
  • ½ tsp coriander seeds
  • 2 skinless and boneless salmon fillets, cut into chunks
  • 1 tbsp plain flour
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 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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