Jamie Magazine
By Emily Ezekiel
Ingredients
2 medium sweet potatoes
½ a bunch of fresh coriander
½ a bunch of spring onions
1 corn on the cob
2 x 120g tins sardines in olive oil
2 limes
100g cornmeal polenta
olive oil
1 tablespoon chipotle chilli sauce
100g plain yoghurt
Method
- Preheat the oven to 180ºC/gas 4. Prick the sweet potatoes with a knife and place directly onto the oven shelf. Cook for 1 hour, turning halfway through. Turn off the oven but leave the potatoes in there for 30 minutes. Remove, set aside to cool, then peel off the skin and mash the flesh.
- Pick and finely chop the coriander leaves, trim and finely chop the spring onions.
- Heat the oven again to 180ºC/gas 4. Run a sharp knife down the sides of the corn cob to remove the kernels, then break them up. Drain the sardines and place in a large bowl with the sweet potato mash, corn kernels, coriander and spring onions. Season well, add the juice and zest of 1 lime, then mix well to combine.
- Divide the mixture into eight and shape into rounds, flattening each one into a fish cake. Roll them in the polenta, place on a lined tray and pop in the fridge for at least 30 minutes.
- Place a large, ovenproof frying pan over a medium heat, add a little oil and fry the fish cakes until golden, about 2 to 3 minutes each side (you might need to do this in batches). Return to the oven for 10 minutes.
- In a bowl, mix the zest and juice of ½ a lime with the chilli sauce and yoghurt. Season and scatter over some coriander. Serve with the fish cakes, a crisp salad and the remaining lime cut into wedges.
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