Name: Zingy fish cakes
Total time: 2 h 40 min
Yield: 1
Ingredients: 2 medium sweet potatoes; ½ bunch of coriander; ½ bunch of spring onions; 1 corn on the cob; 2 x 120 g tins sardines in olive oil; 2 limes; 100 g cornmeal polenta; olive oil; 1 tablespoon chipotle chilli sauce; 100 g plain yoghurt

Zingy fish cakes

0 Likes

Total Time:
2 hours 40 minutes

Ingredients:

2 medium sweet potatoes
½ bunch of coriander
½ bunch of spring onions
1 corn on the cob
2 x 120 g tins sardines in olive oil
2 limes
100 g cornmeal polenta
olive oil
1 tablespoon chipotle chilli sauce
100 g plain yoghurt

Instructions:

- Preheat the oven to 180ºC/gas 4. Pierce sweet potatoes with a knife and bake directly on the oven shelf for 1 hour, turning halfway through. Turn off the oven and let them sit for 30 minutes. - Peel off the skin, mash the sweet potato flesh. - Finely chop coriander leaves, spring onions. - Heat the oven to 180ºC/gas 4 again. Remove corn kernels from the cob. - Combine sardines, sweet potato mash, corn kernels, coriander, spring onions, lime juice, and zest in a bowl, season well. - Shape mixture into fish cakes, coat with polenta, chill in the fridge for at least 30 minutes. - Fry fish cakes in a pan until golden on both sides, then bake for 10 minutes. - Mix lime zest, juice, chilli sauce, and yoghurt in a bowl for sauce. - Serve fish cakes with sauce, coriander, salad, and lime wedges.

We use cookies

Similar Recipes

Soy-baked salmon with zingy salsa

Salmon with rhubarb sauce & tarragon mayo

Air fryer garlic bread tuna melts recipe

Hazelnut crusted fish with sugar snap & sprout salad

Spicy Catalina Swai