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
Ingredients
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340 g white potato, peeled
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260 g sweet potato, peeled
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1 small onion, finely chopped
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800 g mixed white fish, smoked yellow fish and salmon, cubed
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200 ml milk of choice
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150 g frozen sweetcorn
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2 tbsp chopped parsley
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flour to dust
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extra milk to dip
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breadcrumbs to coat
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spray oil
Cooking Instructions
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1
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
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2
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
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3
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
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4
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
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5
Drain the milk off then add the fish and onion to the potato pan with the sweetcorn and parsley
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6
Mix through gently as to not break the fish up too much
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7
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
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8
Place on a lined baking sheet and chill covered in the fridge for 30 minutes to firm up
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9
Preheat the oven to gas 7 / 210C / 425F
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10
Take 3 shallow bowls and add flour to the first, milk of choice (or beaten egg) to the 2nd and breadcrumbs to the 3rd
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11
Coat the fishcakes in the flour, then dip in the milk and finally in the breadcrumbs*
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12
Spray the baking sheet with oil and place the fishcakes back on it
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13
Spray the fishcakes with oil and bake for 10 minutes on each side until the crumb is golden and the insides are heated through
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14
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
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