Thai Salmon fish cakes

Ingredients

• Sweet potato

  Raw, unprepared

  180g

• Chum salmon

  Fish, raw

  110g

• Limes

  Raw

  1 fruit or 67g

• Wheat flour

  Whole-grain

  1 tbsp or 8g

• Coconut oil

  1 ½ tsp or 7g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• Mint

  Freshdirect

  30g

• Red Thai Curry

  Journey To Thailand

  15g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Fresh cilantro

  Coriander leaves, raw

  10 sprigs or 22g

Directions

1. Preheat the oven to 200ºC. Whack the sweet potato in the microwave for 8–10 minutes until soft then split open and leave to cool. Meanwhile, lay the salmon on a non-stick baking tray and cook in the oven for 7–8 minutes. Scoop the sweet potato flesh into a large bowl then stir in the curry paste, half of the coriander and half of the lime zest and juice. Flake the salmon into the bowl then carefully fold everything together. Using wet hands, divide the mixture into three equal balls then flatten into rounds and dust with flour. Heat the coconut oil in a non-stick frying pan then fry the fishcakes for 3–4 minutes on each side until golden and piping hot. Meanwhile, use a potato peeler to peel the cucumber into ribbons. Mix with the remaining coriander, lime zest and juice, the chilli and mint then serve with the fishcakes. Tip If you make double the recipe, the fishcakes will either freeze or keep in the fridge for up to two days.

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