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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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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • 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: Per serving
NutrientUnit
kcal607
fat36g
saturates6g
carbs32g
sugars7g
fibre7g
protein35g
salt0.3g
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Ingredients

  • 1 large sweet potato
  • 2tbsp tahini
  • 1 lemon , 1/2 zested and juiced, 1/2 cut into wedges
  • coriander (stalks and all)
  • coriander seeds
  • 2 skinless and boneless salmon fillets , cut into chunks
  • 150g plain flour
  • 2tbsp olive oil
  • salad , to serve

Method

  • STEP 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. Alternatively, you can cook these on a hob for 10 minutes. Meanwhile, whisk the tahini with the lemon juice and enough water to make a thick dressing. Season and set aside.

  • STEP 2

    Carefully remove the cling film from the sweet potato, then blitz in a food processor until mashed but not pureed. Leave to cool for 5 mins, then add the coriander and coriander seeds. Blitz to a herby mash, (be careful not to over blitz as you still want some texture) and transfer to a mixing bowl. 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.

  • STEP 3

    In a small bowl add the remaing flour and shape into four fishcakes, dipping into the flour to fully coat. Pop on a plate and press them down lightly to create patties. Chill in the fridge for 30 minutes. Add the remaining tbsp of olive to 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.

Goes well with

Recipe from Good Food magazine, October 2018

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A star rating of 2.5 out of 5.19 ratings
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