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.