Salmon Sweet Potato Coriander Fishcakes With Tahini Dressing Recipes

SALMON, SWEET POTATO & CORIANDER FISHCAKES WITH TAHINI DRESSING

Steps:

• 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.
• 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.
• 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.

SPICY SALMON AND SWEET POTATO FISHCAKES

Steps:

• Gather the ingredients.
• Cube the sweet potato into roughly 1 inch/2.5cm pieces. Place into a pan of cold water with a pinch of salt, bring to the boil and cook the potato until soft, about 10 minutes. Once cooked, drain through a colander and put to one side.
• Place the Thai curry paste in a large bowl, add the drained, sweet potato and mash loosely with a fork or potato masher.
• Flake the steamed salmon and add to the sweet potato mash and stir gently to combine the ingredients. Do not over stir as the mixture will become mushy.
• Add 1 tablespoon of the breadcrumbs to the sweet potato and salmon mixture and again, stir well but gently. Add the chopped cilantro/coriander leaves, stir again. Season well with salt and freshly ground black pepper.
• Divide the mixture equally in 4, then roll each into a ball. Gently flatten to create a fishcake. The mixture is quite soft so handle with care.
• Place the remaining breadcrumbs in a shallow dish.
• One by one, gently press the fishcakes into the breadcrumbs, flip over and make sure the whole cake has a light covering of crumbs. Repeat with the remaining three cakes.
• Place the fishcakes in the fridge for 15 minutes to chill.
• Heat the oil in a frying pan until hot but not smoking. Cook the fishcakes one at a time for 3 to 4 minutes on each side or until a crisp golden brown. The fishcakes are very soft and may become a little misshapen, but no worries, they still taste amazing.
• Keep warm in the oven until ready to serve. Serve with a herb mayonnaise or a tartare sauce on fresh steamed greens or with a mixed salad.

SPICY SALMON & CORIANDER FISH CAKES

Steps:

• Peel the potatoes and sweet potato and place in a large microwaveable bowl. Add the lemon juice and 1/4 of the chopped coriander, cover with cling film and microwave on full for 10 minutes / until cooked. (Add a little extra water if required).
• Whilst the potatoes are cooking, gently fry the onion, garlic, chilli, grated lemon zest & coriander in half the oil until the onions are translucent.
• Break up the bread and place in a food processor and blitz into breadcrumbs, adding the Paprika.
• Mash the potatoes adding the remaining olive oil and all of the butter.
• Stir the fried ingredients, remaining coriander, crumbled feta and egg into the mash. (Add salt and pepper to taste).
• Form cakes of your preferred size (If the mixture is too wet to easily form into cakes, add some of the breadcrumbs to improve consistency) and cover with breadcrumbs.
• Either fry gently for 5 minutes each side or place on a baking tray and bake on 180Cm, turning once, for 10-15 minutes (or until lightly browned).