About the Recipe
Versatile fish cakes, choose your favourite fish
Ingredients
400g sweet potatoes, peeled and cut into medium chunks
1 Tbsp olive oil
240g salmon fillets (or fish of choice)
150g frozen peas
Large handful fresh coriander or parsley, chopped
Coconut oil for frying
Rocket
Baby spinach
Broccoli
1 lemon, cut into wedges
Preparation
Step 1
Preheat the oven to 180°C. Place the sweet potatoes on a baking tray, toss in the olive oil, and roast until they are soft, approx. 15- 20 minutes.
Step 2
Meanwhile, steam the fish for approx. 10 minutes and the peas until soft, 3-4 minutes.
Step 3
Mash the sweet potatoes and add the peas and coriander/ parsley, mixing together
Step 4
Remove the skin from the fish (if present) and finely flake it into the potato mixture.
Step 5
Divide the mixture into 6 portions and shape them into patties.
Step 6
Heat the coconut oil in a large frying pan and fry the fishcakes over a medium-high heat for approx. 4 minutes on each side until browned.
Step 7
Serve with rocket and spinach leaves, a scattering of broccoli sprouts, and a wedge or two of lemon.