Salmon and Sweet Potato Fish Cakes with Steamed Vegetables
TM6 TM5

Salmon and Sweet Potato Fish Cakes with Steamed Vegetables

4.2 (123 ratings)

Ingredients

Fishcakes

  • 200 g brown bread, torn in pieces
  • 650 g sweet potatoes, peeled, diced (2 cm)
  • 1000 g water
  • 4 fresh salmon fillets, boneless (approx. 120 g each, see tip)
  • 1 lemon, thin peelings of skin and 20 g juice
  • 1 tsp coriander seeds
  • 5 g fresh coriander leaves
  • ½ tsp fine sea salt
  • ½ tsp ground black pepper

Tahini and Lemon Dressing

  • 1 garlic clove
  • 5 g fresh coriander leaves
  • 20 g lemon juice, freshly squeezed
  • 50 g tahini
  • 50 g water
  • ¼ tsp fine sea salt
  • 1 pinch ground black pepper

Serving

  • 500 g water
  • 500 - 600 g mixed vegetables, seasonal (see tip)
  • vegetable oil, for frying

Nutrition
per 1 portion
Calories
2984 kJ / 713 kcal
Protein
38 g
Carbohydrates
61 g
Fat
33 g

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