Sweet potato and ginger fishcakes
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 4 (about 500g) sweet potatoes
- 400g cod fillet
- ½ lemon
- 1 tbsp butter
- 1 clove garliccrushed
- a small chunk gingerfinely grated
- 1 red chillifinely chopped
- ½ tsp ground cumin
- chopped to make 2 tbsp flat-leaf parsley
- 2 tbsp plain flourseasoned
- 1 eggbeaten
- 6 tbsp breadcrumbs
- for frying oil
- 4 handfuls of leaves watercress
- ½ cucmberhalved, seeded and sliced
Nutrition:
- kcal404low
- fat7.1g
- saturates1.7g
- carbs55.9g
- sugars19g
- fibre7g
- protein25.5g
- salt0.6g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Prick the potatoes and bake for 45 minutes or until really tender. Wrap the fish in a foil parcel, adding a squeeze of lemon and put into the oven for the final 10 minutes.
step 2
When the spuds are nearly cooked, melt the butter in a small pan and gently cook the garlic, ginger and chilli for 3-4 minutes.
step 3
Split the potatoes and scoop the flesh into a bowl. Add the spiced butter, cumin, parsley and some seasoning, and mash. Flake in the cod, discarding any skin and bone.
step 4
Fold the fish into the mash then form into 4 large fish cakes. Put in the fridge for 10 minutes to firm up.
step 5
To cook, dust the fishcakes lightly in flour then roll in the egg then breadcrumbs. Heat a little oil in a non-stick pan then cook for 4-5 minutes per side or until golden. Serve with watercress and cucumber salad.
