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Sweet potato and ginger fishcakes

Name: Sweet potato and ginger fishcakes
Total time: 1 h 15 min
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; 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

1 hour 15 minutes
serves 4
Easy

Check out these punchy fishcakes with ginger, sweet potato and cod. These fishcakes are super easy to make and low in calories, too

February 10, 2018 at 4:56 pm

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

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.