Salmon, sweet potato & co­rian­der fishcakes with tahini dress­ing

SERVES 2 PREP 15 mins COOK 20 mins EASY

BBC Good Food - - Easy Everyday -

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

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