Swap potato for sweet potato in your fishcake recipe for a decadent dinner party option.

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 6-8 minutes 

What You’ll Need:

• 450g cooked sweet potato, mashed
• 150g salmon fillet, poached and flaked
• 2-4tbsp polenta, plus extra for coating
• 3 spring onions finely sliced
• 2 garlic cloves chopped
• Zest of 1 orange grated
• Small bunch of basil and parsley, shredded
• Salt and pepper to taste

What To Do:

• In a large bowl combine all of the ingredients together, mixing gently so not to break the fish into very small pieces.
• Split the mixture into four fishcakes and shape them.
• Coat the outside with the extra polenta.
• Shallow fry for 3-4 minutes on each side so that the inside is hot and the outside is golden and crisp
• Serve with a side of dressed salad and mayonnaise or sweet chilli sauce.

 Tips:

• The polenta can be replaced with breadcrumbs
• The quantity of polenta flour needed in the mix will depend on how wet the sweet potatoes are.