Salmon, sweet potato & coriander fishcakes on a plate with tahini dressing and salad

Salmon, sweet potato & coriander fishcakes with tahini dressing

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(9 ratings)

Prep: 15 mins Cook: 20 mins


Serves 2

Fry up some fishcakes for an easy supper on busy weeknights. They're full of nutrients from the omega-3 in the salmon and vitamin C in the sweet potato

Nutrition and extra info

Nutrition: Per serving

  • kcal607
  • fat36g
  • saturates6g
  • carbs32g
  • sugars7g
  • fibre7g
  • protein35g
  • salt0.3g
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  • 1 large sweet potato
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

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

  • 2 tbsp tahini



    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



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

  • 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

    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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Comments, questions and tips

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goodfood604's picture
12th Apr, 2020
These fish cakes do not stick together. I’ve tried twice and they end up a hideous mess. Have now deleted it from my favourites, will find an alternative
Jeana Frid's picture
Jeana Frid
16th May, 2020
It's not clear whether the salmon should be cooked or raw when combining with the sweet potato. Should I cook the salmon before adding to the sweet potato?
lulu_grimes's picture
20th May, 2020
Hi, Thanks for your question. I am going to get these retested as I think they would work much better if you cooked the salmon first. Lulu
Cora Timoney's picture
Cora Timoney
17th Apr, 2019
Beautiful Flavours in the recipe although could do with more specific weights of ingredients such a sweet potato, the mixture ended up very wet and difficult to manage even after being in the fridge ! Don’t take ‘Large Sweet Potato’ literally !
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