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Sweet potato fishcakes
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Total Time:
1 hour 10 minutes
Choose haddock for a lean and nutritious option rich in brain-boosting iodine.
Ingredients:
  • 500 g potatoes
  • 500 g sweet potatoes
  • 2 red peppers
  • extra virgin olive oil
  • 2 teaspoons chipotle Tabasco sauce
  • 500 g white fish fillets from sustainable sources skin off, pin-boned
  • olive oil
  • 1 cucumber
  • 1 iceburg lettuce
  • 1 heaped teaspoon English mustard
  • 4 heaped tablespoons natural yoghurt
  • 1 tablespoon white wine vinegar
  • 40 g feta cheese
  • ½ a bunch of fresh mint (15g)
  • 1 lemon
Instructions:
  • Start by washing 500g each of potatoes and sweet potatoes, keeping the skins on for extra nutrition. Cut them into 3cm chunks and boil in salted water for 15 minutes until tender. Drain, let them dry, and cool before mashing. Next, char 2 red peppers over direct flame until blistered. Let them rest covered for 10 minutes, then peel off the skin and discard seeds and stalks. Finely chop the peppers and mix with 1 tbsp of olive oil and 2 tsp of chipotle Tabasco. Dice 500g of white fish fillets into 1cm pieces and mix into the mashed potatoes along with salt and pepper. Shape the mixture into 8 patties. Heat 1 tbsp of olive oil in two non-stick pans and cook 4 fishcakes in each for 5 minutes on each side until golden. Do not worry if they break a little. Prepare the salad by slicing 1 cucumber and chopping 1 iceberg lettuce. Dress them with 1 heaped tsp of English mustard, 4 heaped tbsp of yoghurt, 1 tbsp of white wine vinegar, feta cheese, and fresh mint leaves. Serve the fishcakes with salsa and salad garnished with baby mint leaves and lemon wedges for squeezing.

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