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Sweet potato fishcakes
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Sweet potato fishcakes

Chopped salad, feta & red pepper salsa

Sweet potato fishcakes
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1 hr 10 mins
Not Too Tricky

serves 4

About the recipe

White fish is a great choice here, as it’s both low in fat and super-nutritious. Haddock, for example, is packed full of iodine, which we need to support healthy brain function.


nutrition per serving

4
2
3

Calories

8
.
6
g

Fat

2
.
7
g

Saturates

1
6
g

Sugars

1
.
1
g

Salt

3
2
.
5
g

Protein

5
6
.
9
g

Carbs

8
.
4
g

Fibre

of an adult’s reference intake


Recipe From

Super Food Family Classics

Super Food Family Classics

By Jamie Oliver

Ingredients

500g potatoes

500g sweet potatoes

2 red peppers

extra virgin olive oil

2 teaspoons chipotle Tabasco sauce

500g white fish fillets from sustainable sources, skin off, pin-boned

olive oil

1 cucumber

1 iceberg lettuce

1 heaped teaspoon English mustard

4 heaped tablespoons natural yoghurt

1 tablespoon white wine vinegar

40g feta cheese

½ a bunch of fresh mint (15g)

1 lemon

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.

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