Salmon, courgette and sweet potato cakes
Using sweet potatoes in this recipe adds a little twist to a family favourite. Perfect for a quick, healthy and delicious dinner.
Makes eight fishcakes
1 large sweet potato, about 350g, pricked with a fork
170g tin wild Pacific salmon, drained
Zest and juice of 1 small lemon
2 tablespoons fresh flat leaf parsley, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
2 medium courgettes, grated
Himalayan pink salt
Freshly ground black pepper
2 tablespoons plain flour
1 egg, beaten
3 tablespoons desiccated coconut
2 tablespoons sunflower oil
Cook the potato in the microwave, on high, for about 10 minutes, until soft. Cut in half and scoop out the orange flesh into a large bowl. When the potato has cooled, add the salmon, lemon zest, lemon juice, parsley, cumin and coriander to the bowl.
Grate the courgettes, put onto a clean tea towel, roll up and squeeze as much moisture out as possible, then add to the bowl. Season with salt and pepper and mix well. Taste and adjust the seasoning if necessary.
Place three bowls on your counter top. Put the flour into one of the bowls. In another bowl, break the egg and beat it lightly. In the remaining bowl, put the desiccated coconut and a generous amount of salt and pepper, and give it a quick mix.
Using your hands, form the mixture into eight fish cakes. Dip each cake into the flour, then the egg mix, then the coconut, then place on a baking sheet. Chill in the fridge for about 30 minutes.
Heat the oil in a large frying pan and cook the fishcakes until golden brown on both sides and heated through. Serve warm, with lemon cheeks and a green salad.
Follow Beverley Hicks @thelittlechelseakitchen