Spicy sweet potato fishcakes with charred greens

Nutrition and extra info

  • uncooked fishcakes
  • Nutrition: Per serving

  • kcal537
  • fat18g
  • saturates3g
  • carbs54g
  • sugars21g
  • fibre9g
  • protein36g
  • salt1.4g
  • Ingredients
  • Method
  • Ingredients

  • 3 large or 4 medium (520g) sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tbsp white miso paste
  • thumb-sized piece of ginger, finely grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 red chillies, finely chopped
  • 1 garlic clove, crushed
  • ½ tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ½ lemon, juiced



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ½ small bunch of coriander, chopped
  • 2 skinless salmon fillets (250g), finely chopped



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 2 skinless firm white fish fillets (250g), finely chopped
  • 2 tsp smoked paprika
  • 50g dried breadcrumbs
  • 50g plain flour
  • 2 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp vegetable oil, plus 1 tsp
  • 400g long-stem broccoli



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 1 tbsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…

  • lemon wedges, to serve (optional)



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • Method

    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.

    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.

    3. Mould into eight fishcakes (about 100g each) and put in the fridge to chill for around 15 mins to firm up.

    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.

    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.

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