Vickys Sweet Potato, Mixed-Fish, Fish Cakes GF DF EF SF NF
Change

Vickys Sweet Potato, Mixed-Fish, Fish Cakes GF DF EF SF NF

I like to swap out some white potato for sweet potato for their better nutrients and using white fish, smoked fish and salmon is a treat to eat instead of plain white fish

Vicky@Jacks Free-From Cookbook

Ingredients

4 servings
  1. 340 g white potato, peeled
  2. 260 g sweet potato, peeled
  3. 1 small onion, finely chopped
  4. 800 g mixed white fish, smoked yellow fish and salmon, cubed
  5. 200 ml milk of choice
  6. 150 g frozen sweetcorn
  7. 2 tbsp chopped parsley
  8. flour to dust
  9. extra milk to dip
  10. breadcrumbs to coat
  11. spray oil

Method

30 mins
  1. Add Photo

    Cut the white potato into even sized chunks and cut the sweet potato into chinks double the size of the white potato ie quarter the white and halve the sweet

  2. Change

    Put into a saucepan, cover with cold lightly salted water, bring to the boil and cook for 15 minutes or until the potatoes are tender

  3. Change

    Drain then let the potatoes rest on the warm hob for a few minutes to let any remaining water evaporate before mashing with a tablespoon of margarine or butter

  4. Change

    Meanwhile, add the fish chunks, onion and milk to another pan. Bring to a simmer then put the lid on the pan and take off the heat. Let stand like this for 5 minutes until the fish is opaque and cooked through

  5. Add Photo

    Drain the milk off then add the fish and onion to the potato pan with the sweetcorn and parsley

  6. Change

    Mix through gently as to not break the fish up too much

  7. Change

    Let the mixture cool then form into 8 equal patties - make into balls first then squash them down a little so they're around an inch thick

  8. Add Photo

    Place on a lined baking sheet and chill covered in the fridge for 30 minutes to firm up

  9. Add Photo

    Preheat the oven to gas 7 / 210C / 425F

  10. Change

    Take 3 shallow bowls and add flour to the first, milk of choice (or beaten egg) to the 2nd and breadcrumbs to the 3rd

  11. Change

    Coat the fishcakes in the flour, then dip in the milk and finally in the breadcrumbs*

  12. Change

    Spray the baking sheet with oil and place the fishcakes back on it

  13. Add Photo

    Spray the fishcakes with oil and bake for 10 minutes on each side until the crumb is golden and the insides are heated through

  14. Change

    At the point of breading the fishcakes you can then freeze them for later use. They'll be fine in the freezer for up to 3 months. Defrost before baking as previously instructed above. Recipe serves 4 adult portions or 8 childrens portions

Add Step

Cooksnaps

(1)

Be inspired by people who have cooked this recipe


Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap