Spicy sweet potato fishcakes with charred greens
- Preparation and cooking time
- plus chilling
- Serves 4
- 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)
- 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.