Spicy, sweet potato fishcakes
- November 2008
- Serves 4
- Takes 15 minutes to make, 25 minutes to cook, plus cooling and chilling
This spicy fishcake recipe, made with sweet potatoes, chilli and coriander, is cheap to make but incredibly tasty.
- Dairy-free recipes
- 13g (1.5g saturated)
- 45.9g (6.2g sugar)
- 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.
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