Salmon, sweet potato & coriander fishcakes with tahini dressing
SERVES 2 PREP 15 mins COOK 20 mins EASY
1 large sweet potato
2 tbsp tahini
1 lemon, 1/2 zested and juiced, 1/2 cut into wedges
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 salad, to serve 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.
GOOD TO KNOW fibre • vit c • omega-3 • 1 of 5-a-day PER SERVING 607 kcals • fat 36g • saturates 6g • carbs 32g • sugars 7g • fibre 7g • protein 35g • salt 0.3g
£3.50 per serving