06 May
Sweet Potato Fish Cakes with Crushed Pea, Zucchini Salad, Yoghurt Tartare
May 6, 2020
Ingredients
500 g purple sweet potato, peeled, cut
500 g firm white fish like Hake, Hoki or Snapper
70 g anchovy fillet, finely chopped
3 cloves garlic, finely chopped
2 tbsp gherkins, finely chopped
1/4 cup flat parsley, finely chopped
Yoghurt tartare sauce
2 tbsp gherkins, finely chopped
1/4 cup flat parsley, finely chopped
2 tbsp red onion, finely chopped
Directions
1Steam or boil the sweet potato and fish separately until cooked then place into a large bowl and allow to cool before crushing with you hand or a fork. Set aside.
2In a small saucepan, add the olive oil, onion, anchovy if using, garlic and a little salt. Cook over a low heat for 5 minutes then add to the sweet potato and fish along with the capers, gherkins, parsley, dill, lemon zest and chili. Season with a decent amount of salt and pepper and mix well.
3Make 80g patties with the mix and place on a tray in the fridge.
4Whisk the eggs together in a bowl. Place the flour onto a plate and breadcrumbs into another large shallow bowl. Gently toss each fishcake in the flour then dip into the egg and then into the breadcrumbs, pressing them on well. Repeat with all fishcakes, then set aside in the fridge while you clean up.
5Preheat oven to 190°C. Place fishcakes onto a lined baking tray and cook in the oven for 15-20 minutes.
6Meanwhile, in a small mixing bowl combine all the ingredients for the yoghurt tartare and set aside in the fridge.
7Finely shave the zucchini into rounds on a mandolin or sharp knife. Place in a mixing bowl with the peas, herbs, lemon and olive oil. Season and toss to dress.
8Serve the fishcakes with the tartare, zucchini salad and extra lemon wedges.