Instructions
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- Preheat your oven to 200°C/fan 180°C/gas 6.
- Cook the soya beans in a saucepan of boiling water over a high heat for 6-7 minutes and drain well.
- Meanwhile, put all the curry paste ingredients in a food processor and blitz well. Add half of the salmon and cod and briefly pulse to make a paste, taking care not to overwork the mixture.
- Put the sweet potatoes in a microwaveable bowl and cover with cling film. Pierce a small hole in the top and microwave on full power for 2 minutes or until cooked.
- Mix the sweet potato with the red pepper, soya beans, remaining fish, your curry paste and a little seasoning. Using clean hands, form the mixture into 4 equal-size fishcakes, each about 8cm across. Don’t worry if the mixture is a little wet.
- Place the fishcakes on a baking tray lined with non-stick baking paper and bake on the middle shelf of the oven for 30 minutes or until cooked through. Serve hot with salad.