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Indian salmon cakes
Published: March 25, 2015 at 4:07 PM
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Serves 2
A little effort
Total time: 40 mins
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These fishcakes are full of taste bud twists. Sweet potato and curry paste add a flavoursome difference to a classic recipe.
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Ingredients
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1 large sweet potato
peeled and cubed
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1 tbsp curry paste
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180g tin of salmon
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large handful breadcrumbs
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2 handfuls coriander
chopped
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4 tbsp natural yoghurt
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olive oil
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100g spinach
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1 tbsp butter
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Method
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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.
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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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