- 1 large sweet potato
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
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 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.