Spicy Salmon and Sweet Potato Fishcakes Recipe

Cube the sweet potato into roughly 1"/2.5cm pieces. Place in a pan of cold water with a pinch of salt, bring to the boil and cook the potato until soft.

Place the thai curry paste in a large bowl, add the drained, sweet potato and mash loosly with a fork or potato masher.

Flake the salmon and add to the potato mash and gently stir through.

Add the breadcrumbs to the potato mash and stir well, add the chopped cilantro/coriander leaves, stir again. Season well with salt and freshly ground black pepper.

Divide the mixture equally in 4, roll in to a ball, then gently flatten to create a fishcake. The mixture is quite soft so handle with care.

Place the remaining breadcrumbs in a shallow dish. One by one, gently press the fishcake in to the breadcrumbs, flip over and make sure the whole cake has a light covering of crumbs. Repeat with the remaining three cakes. Place the fishcakes in the fridge for 15 minutes to chill.

Heat the oil in a frying pan until hot but not smoking. Cook the fishcakes one at a time for 3-4 minutes on each side or until a crisp golden brown. Keep warm in the oven until ready to serve.

Serve with a herb mayonnaise or tartare sauce on fresh steamed greens or a mixed salad.