Haddock and Sweet Potato Fishcakes

I had a real craving for fish cakes this week – not sure why?  Perhaps I’ve seen them on a restaurant menu somewhere this last week? Anyway as I had some sweet potato to use up thought I’d give this a go.  Taste-wise these were really delicious, but texture-wise perhaps a little too sloppy.  Perhaps a little less egg (mine did seem rather large…) I’ll work on that next time….

Ingredients (serves 2, makes 4 cakes)

  • 2 haddock fillets (or other white fish)
  • 1 free-range egg
  • 100g of raw, peeled cubed sweet potato
  • 1/2 medium-sized head of broccoli
  • 1/2 white onion
  • 2 cloves garlic
  • 1/4 cup of ground almonds
  • 1 Tablespoon of dried (or freshly chopped) parsley
  • coconut oil to fry
  • Boil the sweet potato (approx 20 minutes), and set aside.
  • Cut the broccoli into very small pieces and throw in with the potatoes for the last 5 minutes.
  • Sauté the onion and garlic for a few minutes, being careful not to brown.
  • Meanwhile cook the white fish, drain and break up with a fork (you could oven bake, poach or microwave it).
  • With a blender or food processor, blend the potato, broccoli, onion and garlic till smooth.
  • Pour the mash into a mixing bowl and add the egg, the flaked fish, ground almonds, parsley and a sprinkle of salt and pepper.  Stir well but try not to break up the fish too much.
  • Shape the mixture into 4 patties and fry in a frying pan little coconut oil for a few minutes, flipping half way.  This helps them retain their shape and ensures a crispy edge.
  • Finish off in the oven at 180 degrees Celsius for 10 minutes.
Serve with watercress and a colourful salad.  I also had a dollop of green dip with mine – recipe to follow…
Top tip:  I fried mine in olive oil, but have since learned that it would be better to fry in coconut oil, as olive oil has a tendency to brown the mixture too much – this will explain why mine were slightly burnt…

One thought on “Haddock and Sweet Potato Fishcakes

  1. Pingback: Broad Bean and Mint Dip « Cucina Ceri

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