TODAY’S RECIPE:

Salmon, sweet potato & coriander fishcakes with tahini dressing

NEW twist on an old favourite. SERVES 2. Ingredients

1 large sweet potato 2 tbsp tahini 1 lemon, ½ zested and juiced, ½ cut into wedges 1 small pack coriander (including stalks) ½ tsp coriander seeds 2 skinless and boneless salmon fillets, cut into chunks 1 tbsp plain flour 1 tbsp olive oil salad, to serve

Method

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 eight minutes. Meanwhile, whisk the tahini with the lemon juice and enough water to make a thick dressing. Season and set aside. Remove the cling film from the sweet potato, then blitz in a food processor.

2 LEAVE to cool for a couple of minutes, 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 five minutes on each side until crisp and golden. Serve with the lemon wedges, tahini dressing and salad.