Ingredients
- sweet potatoes 4 (about 500g)
- cod fillet 400g
- lemon ½
- butter 1 tbsp
- garlic 1 clove, crushed
- ginger a small chunk, finely grated
- red chilli 1, finely chopped
- ground cumin ½ tsp
- flat-leaf parsley chopped to make 2 tbsp
- plain flour 2 tbsp, seasoned
- egg 1, beaten
- breadcrumbs 6 tbsp
- oil for frying
- watercress 4 handfuls of leaves
- cucmber ½, halved, seeded and sliced
Method
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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.
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 404
- Fat 7.1g
- Saturates 1.7g
- Carbs 55.9g
- Sugars 19g
- Fibre 7g
- Protein 25.5g
- Salt 0.6g
