The BBC Good Food logo
Salmon, sweet potato & coriander fishcakes on a plate with tahini dressing and salad

Salmon, sweet potato & coriander fishcakes with tahini dressing

By
Rating: 3 out of 5.18 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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
Advertisement

Ingredients

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. 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. 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 3 out of 5.18 ratings
Advertisement
Advertisement
Advertisement

Sponsored content