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Ingredients

  • 1 large sweet potato, peeled and cubed
  • 1 tbsp curry paste
  • 180g tin of salmon
  • large handful breadcrumbs
  • 2 handfuls coriander, chopped
  • 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.

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