Why not try making these lovely fishcakes?

Easy sweet potato, cod and salmon fish cakes making around 10 medium sized fish cakes

• 2 large sweet potato
• 240g salmon fillets
• 200g cod fillet
• 1 tablespoon olive oil
• 1 clove garlic, chopped
• 1 small onion, finely chopped
• 1 spring onion, chopped
• 2 tablespoons fresh parsley and coriander, chopped
• 2 organic eggs
• 1 heaped tablespoon corn flour

How to make

Bring a large pot of water to boil

Peel the sweet potatoes, then chop them up and add them to the pan

Cover the pan and cook until the potatoes are soft, which will take around 20 minutes

Then mash the potatoes with a little milk and butter and set to one side

Meanwhile, heat the olive oil in a frying pan and gently cook the garlic and onions

After about a minute or two, add the fish fillets and cook well, then separate the fish into smaller bits using a fork

Add the spring onions and cook for a further minute

While the fish is cooling, crack the eggs into a bowl and mix using a fork

Pour the egg mix into the mash and combine with chopped fresh herbs

Shape into balls and flatten

Dust the cakes lightly in cornflour and gently cook in a frying pan on both sides for a few minutes

Enjoy these lovely fish fingers with plenty of  green leafy vegetables or a large avocado salad!

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