Salmon and Sweet Potato Fishcakes

Ingredients

• 450g sweet potatoes, peeled
• 2 fresh salmon fillets
• 1 lime, sliced
• 8 spring onions, finely sliced
• 1 tbsp freshly chopped parsley
• 1 tbsp freshly chopped dill
• 1 tbsp grain mustard
• 50g polenta flour
• 300ml semi-skimmed milk
• 1-2 tsps vegetable stock powder
• 4 tsps cornflour
• 2 tsps Thai curry paste
• salt and freshly ground black pepper

Cooking Instructions

1. Boil the peeled sweet potatoes in a large pan of water until soft, drain and mash and transfer to a large mixing bowl.
2. Place 2 fresh salmon fillets and 1 sliced lime in a saucepan.
3. Cover with water and poach gently for 10 minutes until cooked through. Drain and allow to cool.
4. Preheat a non-stick frying pan and dry-fry 8 finely sliced spring onions for 3-4 minutes until soft. Add to the poatatoes and season with salt and black pepper.
5. Mix in 1 tbsp freshly chopped parsley, 1 tbsp freshly chopped dill and 1 tbsp grain mustard.
6. Carefully flake the salmon into the potato mixture removing any skin and bones and gently mix. Divide the mixture into 4 and shape into fishcakes using a palette knife. Press the fishcakes into 50g polenta flour coating all sides.
7. To make the sauce, heat 300ml semi-skimmed milk and 1-2 tsps vegetable stock in a small saucepan.
8. Mix 4 tsps cornflour with a little cold milk and whisk into the milk. Add 2 tsps Thai curry paste and simmer gently for 5 mins stirring continuously.
9. In a non-stick frying pan dry fry the fishcakes for 8-10 mins on each side. Serve hot with the sauce and fresh veg.

Tips

Polenta flour makes a great coating for these meaty fishcakes.