Indian salmon cakes
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
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.
