Sweet Potato, salmon and orange fishcakes


    450g cooked sweet potatoes (mashed)

    150g salmon fillet (poached and flaked)

    2-4 tbsp polenta (plus extra for coating)

    3 spring onions (finely sliced)

    2 garlic cloves (chopped)

    zest of 1 orange (grated)

    small bunch of basil (and parsley, shredded)

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Starter serves 4

With experts now advising to eat at least seven portions of fruit and veg a day, this recipe for sweet potato, salmon and orange fishcakes will help to get in an extra portion without much effort at all! Sweet potatoes, unlike regular white potatoes, are actually a vegetable, and just 80g counts as a serving. Packed full of anti-oxidants as well as being low in fat and high in fibre, the unique twist of sweet potato makes this a light and healthy dish.

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In a large bowl combine all of the ingredients together, mixing gently so not to break the fish into very small pieces, season to taste.


Split the mixture into four fishcakes and shape them.


Coat the outside with the extra polenta.


Shallow fry for 3-4 minutes on each side so that the inside is hot and the outside is golden and crisp. 


Serve with a side of dressed salad and mayonnaise or sweet chilli sauce. www.lovesweetpotatoes.com

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