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Spicy sweet potato fishcakes with charred greens

Spicy sweet potato fishcakes with charred greens served on a plate

Spicy sweet potato fishcakes with charred greens

Name: Spicy sweet potato fishcakes with charred greens
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 4
Ingredients: 3 large or 4 medium (520g) sweet potatoes; 1 tbsp white miso paste; thumb-sized piece of ginger finely grated; 2 red chillies finely chopped; 1 garlic clove crushed; ½ tsp ground cumin; ½ lemon juiced; ½ small bunch of coriander chopped; 2 skinless salmon fillets (250g), finely chopped; 2 skinless firm white fish fillets (250g), finely chopped; 2 tsp smoked paprika; 50g dried breadcrumbs; 50g plain flour; 2 eggs beaten; 1 tbsp vegetable oil plus 1 tsp; 400g long-stem broccoli; 1 tbsp soy sauce; 1 tbsp honey; lemon wedges, to serve (optional)

Annie Meynell

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Serves 4

Easy

Prep: 35 mins

Cook: 1 hr and 30 mins

plus chilling

A star rating of 4.5 out of 5.4 ratingsRate

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Cook these Asian-inspired fishcakes flavoured with miso paste, ginger and chillies, and served with charred broccoli

Freezable (uncooked fishcakes)

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Ingredients

Nutrition

Units:

MetricUS

3 large or 4 medium (520g) sweet potatoes
1 tbsp white miso paste
thumb-sized piece of ginger

finely grated
2 red chillies

finely chopped
1 garlic clove

crushed
½ tsp ground cumin
½ lemon

juiced
½ small bunch of coriander

chopped
2 skinless salmon

fillets (250g), finely chopped
2 skinless firm white fish

fillets (250g), finely chopped
2 tsp smoked paprika
50g dried breadcrumbs
50g plain flour
2 eggs

beaten
1 tbsp vegetable oil

plus 1 tsp
400g long-stem broccoli
1 tbsp soy sauce
1 tbsp honey
lemon

wedges, to serve (optional)

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Nutrition: Per serving

kcal537
fat18g
saturates3g
carbs54g
sugars21g
fibre9g
protein36g
salt1.4g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Put the sweet potatoes on a baking tray and roast for 1 hr until tender when pressed. Leave until cool enough to handle (around 20 mins), halve, then scoop out the flesh into a mixing bowl, discarding the skins.
step 2

Add the miso, ginger, chilli, garlic, cumin, lemon juice and coriander to the bowl and mash with a fork. Season well. Fold in the fish.
step 3

Mould into eight fishcakes (about 100g each) and put in the fridge to chill for around 15 mins to firm up.
step 4

Mix the smoked paprika with the breadcrumbs and some seasoning on a plate. Put the flour and egg in separate shallow bowls. Dip the fishcakes in the flour, egg, and finally the breadcrumbs to coat. Transfer to a baking sheet lined with baking parchment, drizzle with 1 tbsp oil and cook for 30-35 mins until cooked through and golden.
step 5

Meanwhile, blanch the broccoli in boiling salted water for 1-2 mins, then drain and leave to steam-dry. Heat a griddle pan to high, toss the broccoli in 1 tsp oil, then griddle for 2-4 mins until tender. Whisk the soy and honey in a bowl, then toss through the broccoli. Serve with the fishcakes and a wedge of lemon, if you like.

Recipe from Good Food magazine, October 2019

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A star rating of 4.5 out of 5.4 ratings

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