Indian salmon cakes
Serves 2
A little effort
Total time:
These fishcakes are full of taste bud twists. Sweet potato and curry paste add a flavoursome difference to a classic recipe.
Skip to ingredients
- 1 large sweet potatopeeled and cubed
- 1 tbsp curry paste
- 180g tin of salmon
- large handful breadcrumbs
- 2 handfuls corianderchopped
- 4 tbsp natural yoghurt
- olive oil
- 100g spinach
- 1 tbsp butter
Method
step 1
Steam the sweet potato until tender then mash with curry paste. flake in the tinned salmon and add to the potato with a large handful of breadcrumbs and handful of chopped coriander. Form into 4 cakes and chill for 10 minutes. Mix natural yoghurt and a handful of chopped coriander and season.
step 2
Heat a little olive oil in a non-stick pan and fry the cakes for 3 minutes each side until golden and warmed through. Meanwhile, wilt spinach in a little butter in a pan and season. Divide between 2 plates, sit 2 cakes each on top and serve with the yoghurt.