Sweet Potato Fishcakes

Fishcakes grace the menu of pretty much every pub in the country, so I thought it would only be right to feature them here. I’ve experimented with sweet potato and plenty of herbs for freshness and flavour. I love the colours. You won’t be disappointed!

Serves: 4

Ingredients

220g salmon

240g haddock

460g mashed sweet potato

4 spring onions

Large handful fresh dill

Large handful fresh parsley

Large handful fresh chives

1 tbsp mustard

Zest of 1 small lemon

1 egg

1-3 tbsps flour of choice

2 tbsps Rapeseed oil

Seasoning

To serve:

• Greek yoghurt

• Spring onions

• Chilli

• Parsley

• Mustard

Method

Place the salmon in a large saucepan. Pour boiling water around the edges until the fish is submerged. Add a pinch of salt, cover and simmer on a medium heat for approximately 5-7 minutes, or until the fish is cooked through. The time will depend on the thickness of the filet.

Using a pair of tongs, remove the fish and place on a plate. Drain the water and repeat the process with the haddock.

Once the fish is cooked, remove the skin and gently flake it apart.

Finely chop the herbs and spring onion. Add to a bowl with the mashed sweet potato, flaked fish, lemon zest, and mustard. Give the whole thing a really good stir. It should smell wonderfully fresh and fragrant.

Beat the egg and gently stir it into the mixture, then shape into roughly 8-10 patties.

Gently dust each with a little flour, any kind will do. This just helps to brown the edges.

Heat the rapeseed oil in a frying pan, and fry the fish cakes for about 5 -7 minutes each side until crispy and delicious.

Serve with a sprinkle of fresh chilli and coriander, Greek yoghurt and a little more mustard.