Spicy, sweet potato fishcakes

  • for 4 people
  • Takes 15 minutes to make, 25 minutes to cook, plus cooling and chilling
  • Easy
These fishcakes only cost less than £1.70 a head to make, and the sweet potatoes add a new depth of flavour.

Nutritional info per serving

Per serving: 404kcals, 13g fat (1.5g saturated), 27.5g protein, 45.9g carbs, 6.2g sugar, 0.3g salt

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2 sweet potatoes, cut into chunks
250g potatoes, cut into chunks
500g white fish fillets
1 red chilli, finely chopped
2 tbsp chopped fresh coriander
100g polenta
4 tbsp olive oil
A crunchy winter salad, to serve


1. Place all of the potatoes in a pan of cold, salted water. Bring to the boil and simmer for 15 minutes, until tender. Drain, mash, and set aside to cool.
2. Meanwhile, put the fish fillets in a saucepan and cover with cold water. Bring to the boil, then turn off the heat and leave to cook for 6-8 minutes.
3. Remove the fish fillets from the water, drain and flake into the mashed potato. Stir 1 red chilli and 2 tbsp chopped fresh coriander into the mixture, then adjust the seasoning to taste.
4. Shape the mixture into 8-10 balls, flatten them slightly and chill until ready to cook.
5. Place the polenta on a plate and roll the fishcakes in it, to coat. Heat 4 tbsp olive oil in a pan and fry the fishcakes for 4-5 minutes each side, until golden and piping hot.
6. Serve with a crunchy winter salad.

  • For fishcakes, you can forgo expensive cod or haddock and use less well-known, cheaper fish such as pollack or coley. Check out the MSC’s website, msc.org, for a list of good sustainable fish to eat.

From November 2008

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