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)
Warm mini-naan breads
4 tbsp natural yogurt
100g wilted spinach
Mango chutney to serve
- 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.