• 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

Goes well with


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