- 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
- 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.
- 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.
- 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.
- Shape the mixture into 8-10 balls, flatten them slightly and chill until ready to cook.
- 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.
- 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.