Salmon and Sweet Potato Fish Cakes with Steamed Vegetables

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