Salmon, sweet potato & coriander fishcakes with tahini dressing

• large sweet potato↗1
• tahini↗2tbsp tbsp
• lemon↗1

  1/2 zested and juiced, 1/2 cut into wedges

• coriander

  (stalks and all)

• coriander seeds↗
• skinless and boneless salmon fillets↗2

  cut into chunks

• plain flour↗150g g
• olive oil↗2tbsp tbsp
• salad

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   In a small bowl add the remaining 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.