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1. Boil the sweet potato for 5 minutes then rinse in cold water. Drain really well and mash with the curry paste. Flake the salmon. Add to the potatoes with the breadcrumbs and half the coriander, mix and form into 4 cakes. Chill for 10 minutes. Mix the yogurt and rest of the coriander and season.
2. Heat 1 tbsp olive oil in a large non-stick pan and fry the cakes for 3 minutes each side until golden and warmed through. Divide the wilted spinach between 2 plates. Sit 2 cakes per person on top and serve with the yogurt.

Per serving

391 kcalories, protein 22.5g, carbohydrate 46.5g, fat 14.1 g, saturated fat 2.6g, fibre 5g, salt 1.58 g

Latest comments and suggestions

• vegqueen

  05 March 2008

  vegqueen rated and commented on this recipe

  

  tried this and found it delicious! i think i needs a little more flavour, so would recommend a good amount of curry paste and maybe some garam masala to make it more indiany. used normal potatoes and ate them in a bun with some yogurt as dressing.

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• weeble cooks

  07 March 2008

  weeble cooks rated and commented on this recipe

  

  Couldn't be easier. I processed the coriander & the bread together for speed. Will try again with variations

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• sally

  26 March 2008

  sally commented on this recipe

  These were yummy! They would make an ideal starter if made into small cakes.

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• NickyTomlin

  24 April 2008

  NickyTomlin commented on this recipe

  Very nice. Wasnt sure how much curry paste to use - I used Korma paste and probably put in about 2 tablespoons. I added a small amount of chopped cucumber to the yoghurt which was lovely.

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• Belkey

  27 May 2008

  Belkey rated this recipe

  

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• Caroline

  01 June 2008

  Caroline rated and commented on this recipe

  

  Fab! really delicious, sweet potato complimented the recipe well. We used 1tblsp of hot madras curry paste which seemed like the perfect amount. Served with some veg, but would work really well with salad too. V tasty, definitely make again.

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• Joanne

  09 June 2008

  Joanne rated and commented on this recipe

  

  Absolutely GORGEOUS! I made these weeks ago and loved them and they are a real hit in our family! Made them as a starter for friends and they loved them too! Low fat and tasty! I used a Tikka curry paste, which works brilliantly.

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• Helen

  30 June 2008

  Helen rated and commented on this recipe

  

  Delicious. Used normal potatoes and about 1tbsp madras paste.

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• steve

  25 July 2008

  steve rated and commented on this recipe

  

  Delicious

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• Pelupi

  31 July 2008

  Pelupi rated and commented on this recipe

  

  Delicious. Will try with variations.

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• Rachel

  20 August 2008

  Rachel rated and commented on this recipe

  

  Tasted great but I found them difficult to fry as the mixture was too smooth - more like mashed potato than fish cakes. Any suggestions for getting the texture right?

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• Sallyc

  21 August 2008

  Sallyc rated and commented on this recipe

  

  Had misgivings about this one but SO delicious! I used 2 tbs balti paste which was not overpowering but quite spicy. I used 3 small sweet potatoes and 2 salmon steaks which I grilled first. Also used 2 slices wholemeal bread for the crumbs. Also used parsley instead of coriander. The curry paste and sweet potato make the cakes really easy to form and they stick together well when frying. Serve with greens or salad. I made 6 1/2 large ones though we could only manage 2 each but I'll be eating the leftovers for lunch!

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• pevers

  12 September 2008

  pevers rated and commented on this recipe

  

  I didn't have any curry paste so used garam masala powder instead which worked well. I had some fresh ginger to get rid of so I chopped it finely and added that too. The cooked fishcakes were moist and really tasty. Delicious, simple and quick!

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• Liz

  03 October 2008

  Liz commented on this recipe

  I microwaved the sweet potato whole (pricked it first) - they're quicker to micro than normal potatoes. Then you can just pull the flesh away from the skin and mash it with the curry paste, much easier than peeling, cubing and boiling it! I also used red salmon with bones in which wasn't noticeable once it had been mashed well. A really tasty and quick meal.

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• Cookstar

  08 December 2008

  Cookstar rated and commented on this recipe

  

  Tasted nice but I found them hard to cook- they were still squishy after 10 minutes. At least they tasted nice- with the dip especially scrummy.

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• Margaret

  31 December 2008

  Margaret rated and commented on this recipe

  

  Agree they were difficult to fry as a bit sloppy but we enjoyed them. Found them a bit messy to make

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• charlie.pie

  18 April 2009

  charlie.pie commented on this recipe

  I'm gonna have to try these again, the ones i made were horrid! anyone have any ideas where i could have gone wrong, i think i followed the recipe properly!!!

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• pam

  28 May 2009

  pam commented on this recipe

  so easy. so tasty. really good starter. may try using tuna for a change

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• SUGARPUFF

  17 November 2009

  SUGARPUFF rated and commented on this recipe

  

  absolutely delicious-i used leftover poached salmon & pataks vindaloo paste-made 16 small patties and had with salad and chilli mayo mmmmmm

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Ingredients

• 1 large sweet potato , about 300g, peeled and cut into small chunks
• Indian curry paste
• 180g tin skinless and boneless red salmon
• a large handful fresh breadcrumbs (whizz a couple of slices of bread in a food processor)
• a small bunch coriander , chopped
• 4 tbsp natural yogurt
• 100g young leaf spinach , wilted to serve
• olive oil

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 1 large sweet potato , about 300g, peeled and cut into small chunks
• Indian curry paste
• 180g tin skinless and boneless red salmon
• a large handful fresh breadcrumbs (whizz a couple of slices of bread in a food processor)
• a small bunch coriander , chopped
• 4 tbsp natural yogurt
• 100g young leaf spinach , wilted to serve
• olive oil

Per serving

391 kcalories, protein 22.5g, carbohydrate 46.5g, fat 14.1 g, saturated fat 2.6g, fibre 5g, salt 1.58 g

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