No 4: Spicy Salmon Fishcakes

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This is a great dish for children to help prepare. You can substitute tuna for salmon and swap butternut squash for the sweet potato.  Salmon is full of omega 3 and the spinach is a good source of iron and folic acid. For a change they can also eat the fishcakes tucked into a warm naan bread with their fingers! 

Ingredients (Serves 2 but easily doubled)

Sweet potato approx. 300g, peeled, deseeded, and cut into large chunks 

1-2 tsp Indian curry paste (optional) 

1 small tin boneless salmon (or tuna) 

Handful of breadcrumbs 

1 small bunch of coriander chopped (or Parsley) 

To serve 

Warm mini-naan breads 

4 tbsp natural yogurt 

100g wilted spinach 

Mango chutney to serve 

Olive oil 


  1.  For an intense flavour place the chunks of sweet potato in a roasting tin and drizzle with olive oil.  Roast in a hot oven, 180C GM6 for 30-40 minutes until soft. 
  •  In a bowl flake the salmon, add the sweet potatoes, the breadcrumbs and half the coriander.  Season.  Use your hands to form the mixture into 4 cakes.  Chill for at least an hour. 
  •  Mix the yogurt with the remaining coriander and season. Warm the naan breads. 
  • Fry the fish cakes in the olive oil for 3 minutes on each side until golden. Keep warm. 
  • To wilt the spinach place it in the hot fry pan once you have removed the fish cakes and stir until just starting to wilt.  Place a little in the bottom of each warmed naan bread and top with a fish cake and a dollop of yogurt and a teaspoon of mango chutney. 


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