Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Sweet potato and ginger fishcakes
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 4 (about 500g) sweet potatoes
- 400g cod fillet
- ½ lemon
- 1 tbsp butter
- 1 clove garlic, crushed
- a small chunk ginger, finely grated
- 1 red chilli, finely chopped
- ½ tsp ground cumin
- chopped to make 2 tbsp flat-leaf parsley
- 2 tbsp plain flour, seasoned
- 1 egg, beaten
- 6 tbsp breadcrumbs
- for frying oil
- 4 handfuls of leaves watercress
- ½ cucmber, halved, seeded and sliced
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Prick the potatoes and bake for 45 minutes or until really tender. Wrap the fish in a foil parcel, adding a squeeze of lemon and put into the oven for the final 10 minutes.
- STEP 2
When the spuds are nearly cooked, melt the butter in a small pan and gently cook the garlic, ginger and chilli for 3-4 minutes.
- STEP 3
Split the potatoes and scoop the flesh into a bowl. Add the spiced butter, cumin, parsley and some seasoning, and mash. Flake in the cod, discarding any skin and bone.
- STEP 4
Fold the fish into the mash then form into 4 large fish cakes. Put in the fridge for 10 minutes to firm up.
- STEP 5
To cook, dust the fishcakes lightly in flour then roll in the egg then breadcrumbs. Heat a little oil in a non-stick pan then cook for 4-5 minutes per side or until golden. Serve with watercress and cucumber salad.
