Sweet potato fishcakes

Chopped salad, feta & red pepper salsa

Sweet potato fishcakes

Sweet potato fishcakes

Serves Serves 4
Time Cooks In1 hour 10 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 423 21%
  • Fat 8.6g 12%
  • Saturates 2.7g 14%
  • Sugars 16g 18%
  • Salt 1.1g 18%
  • Protein 32.5g 65%
  • Carbs 56.9g 22%
  • Fibre 8.4g -
Of an adult's reference intake
recipe adapted from

Super Food Family Classics

By Jamie Oliver
Tap For Method

Ingredients

  • 500 g potatoes
  • 500 g sweet potatoes
  • 2 red peppers
  • extra virgin olive oil
  • 2 teaspoons chipotle Tabasco sauce
  • 500 g white fish fillets from sustainable sources , skin off, pin-boned
  • olive oil
  • 1 cucumber
  • 1 iceburg lettuce
  • 1 heaped teaspoon English mustard
  • 4 heaped tablespoons natural yoghurt
  • 1 tablespoon white wine vinegar
  • 40 g feta cheese
  • ½ a bunch of fresh mint , (15g)
  • 1 lemon
Tap For Method
recipe adapted from

Super Food Family Classics

By Jamie Oliver
Tap For Ingredients

Method

  1. Wash 500g each of potatoes and sweet potatoes (leaving the skins on for extra nutritional benefit), chop into 3cm chunks and cook in a pan of boiling salted water for 15 minutes, or until cooked through. Drain, leave to steam dry and cool, then mash.
  2. Meanwhile, blacken 2 red peppers over a direct flame on the hob or in a griddle pan on a high heat, turning until charred and blistered all over.
  3. Pop into a bowl and cover with clingfilm for 10 minutes, then scrape off most of the black skin, discarding the stalks and seeds. Finely chop, dress with 1 tablespoon of extra virgin olive oil and 2 teaspoons of chipotle Tabasco, then put aside.
  4. Chop 500g of white fish fillets into 1cm dice, then mix into the cool mash really well with a pinch of sea salt and black pepper. Divide the mixture into eight even-sized balls and pat into 3cm-thick patties.
  5. Put two large non-stick frying pans on a medium-low heat with 1 tablespoon of olive oil in each (or cook in batches). Cook four fishcakes in each pan, for 5 minutes on each side, or until golden and cooked through, carefully turning with a fish slice – if they break or crack a little don’t stress, these are light, chunky, rough-and-ready fishcakes.
  6. Meanwhile, peel 1 cucumber, halve lengthways and scrape out the watery core, then slice ½ cm thick. Remove any tatty outer leaves from 1 iceberg lettuce, and roughly chop it into 1cm chunks.
  7. In a bowl, dress both with 1 heaped teaspoon of English mustard, 4 heaped tablespoons of yoghurt and 1 tablespoon of white wine vinegar, mixing well, then taste, season to perfection, and crumble over 40g of feta cheese. Pick, roughly chop and stir through most of the leaves from ½ a bunch of fresh mint (15g).
  8. Serve the fishcakes and salsa scattered with baby mint leaves, with a good portion of salad and wedges of lemon, for squeezing over.
recipe adapted from

Super Food Family Classics

By Jamie Oliver