Curried salmon cakes

A slightly different take on traditional fishcakes, this is comfort food with a bit more oomph. Easy to make, they’re ready in about half an hour.

Serves 2

1 large sweet potato (about 300g), peeled and cut into small chunks

180g tin of skinless, boneless red salmon

4 tbsp natural yoghurt

1-2 tsp curry paste (mild or Madras, you choose how hot you want it)

Small bunch coriander, chopped

Large handful of fresh breadcrumbs, a couple of slices of bread whizzed in food processor

Olive oil

100g young spinach leaves, wilted to serve


Boil the sweet potato for 5 minutes, then rinse in cold water. Drain well and mash with the curry paste.

Flake the salmon. Add the potatoes, the breadcrumbs and half the coriander. Mix well and then divide into four, shape into cakes. Chill for 10 minutes.

Mix the yoghurt and remaining coriander, season well.

Heat 1tbsp of olive oil in a large non-stick pan, fry the cakes for 3 minutes each side until golden. Divide the wilted spinach leaves between 2 plates. Arrange the cakes on top, serve with the yoghurt. Yum.

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