Superfood - March-April 2017

SUPERFOOD 61

FISH & SEAFOOD

Salmon Sweet Potato Cakes with Avocado Courgetti Spaghetti

FISH & SEAFOOD

These sweet potato fi shcakes are delicious

and the courgetti spaghetti makes a healthy

change from pasta.

FISHCAKES

• 240g (8½oz) cooked salmon fi llets


• 320g (11oz) boiled or steamed sweet
  potato


• 1 red chilli, fi nely chopped


• 4 tbsp chopped dill


• 3 tbsp buckwheat fl our


• ¼ red onion, fi nely chopped


• zest of 1 lemon


• pinch of salt and pepper, to taste


• 1 tbsp coconut oil, for frying

AVOCADO COURGETTI SPAGHETTI

• ½ tbsp coconut oil


• ¼ red onion, fi nely chopped


• 1 garlic clove


• 2 large courgettes, spiralised


• 1 large ripe avocado


• 15g (½oz) fresh basil
  
  
  • juice of 1 lemon
  
  
  • pinch of salt and pepper, to taste
  
  
  • a handful of cherry tomatoes
  
  
  • a sprinkle of chilli fl akes (optional)
  
  
  
  

SERVES: 4

PREP TIME: 10 MINUTES (PLUS 30

MINUTES CHILLING)

COOKING TIME: 15 MINUTES

1. To make the fi shcakes, add the cooked
   salmon and sweet potato to a large bowl
   and mash together with a fork.


2. Mix in the chilli, onion, dill, lemon zest
   and fl our. Season to taste.


3. Shape into 4 large fi shcakes. Place the
   cakes on a plate, cover with cling fi lm and
   refrigerate for 30 minutes.


4. Heat 1 tablespoon of coconut oil in a
   frying pan on medium. Cook the fi shcakes

for 3 minutes, then fl ip and cook for another

3 minutes. Make sure the cakes are heated

through thoroughly.

5. To make the avocado courgetti
   spaghetti, melt ½ tablespoon of coconut oil
   in a frying pan on a low/medium heat. Add
   the onion and cook for a few minutes then
   add in the garlic and courgette ribbons.
   Cook for 3 minutes, then take off the heat.


6. Using a hand blender or food processor,
   blend together the avocado, lemon juice
   and basil. Season with a pinch of salt and
   pepper.


7. Pour the avocado sauce over the
   courgette ribbons and toss to combine. Top
   with the cherry tomatoes and a sprinkle of
   chilli fl akes, if wanted.

PER SERVING 323kcals, 17.3g protein, 15.8g fat

(6.1g saturates), 31.2g carbs, 7.5g fi bre, 10.8g sugar,

0.2g sodium

SF9_P58-63 Nadia Fish SHSD.indd 61 30/01/2017 10:18