These fishcakes are full of taste bud twists. Sweet potato and tandoori seasoning add a flavorsome difference to a classic recipe.
Notes
I'm thinking the starch to salmon ratio in this recipe seems high. Also, the amount of tandoori seasoning seems low, as does the amount of spinach. I would purchase extra canned salmon and spinach and be prepared to adjust accordingly and update this recipe with any adjustments. Also, there's no salt added to the salmon cakes, though the tandoori seasoning may contain salt. Also, it would be good to find a good recipe to make a homemade tandoori seasoning and add a link. Finally, the yogurt/fresh coriander condiment isn't that exciting. I'm thinking a yogurt/garlic/cumin/lemon combination sounds amazing. See ATK's Mujadara recipe for inspiration.
Ingredients
- 1 large sweet potato - peeled and cubed
- 1 tablespoon tandoori seasoning
- 1 6-ounce can salmon
- 1/4 cup breadcrumbs - a large handful
- 1/2 cup coriander - 2 handfuls, chopped
- 4 tbsp whole milk yogurt
- 3 tablespoons olive oil
- 3.5 ounces spinach
- 1 tbsp butter
Instructions
- Steam the sweet potato until tender.
- Mash the cooked sweet potato together with tandoori seasoning.
- Flake in the tinned salmon and add to the potato with a large handful of breadcrumbs and a handful of chopped coriander.
- Form into 4 cakes and chill for 10 minutes.
- Mix natural yogurt and a handful of chopped coriander and season.
- 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 the spinach in a little butter in a pan and season with salt and pepper.
- Divide between 2 plates, sit 2 cakes each on top and serve with the yogurt.
Nutrition
Calories: 648kcalCarbohydrates: 79gProtein: 21gFat: 32gSaturated Fat: 8gCholesterol: 21mgSodium: 425mgPotassium: 3580mgFiber: 14gSugar: 14gVitamin A: 32445IUVitamin C: 353mgCalcium: 910mgIron: 28mg