Sweet potato fish cakes with beetroot salsa

Recipe from: 29 june 2010

Ingredients 17
Servings 1
Minutes 20 mins


Serving Change
  • Fish cakes:
  • 4-5
    Large sweet potatoes, diced
  • 3-4
    Frozen hake fillets
  • handful
    Chives, chopped
  • Zest of half a lemon
  • Juice of a whole lemon
  • Paprika
  • Herbal salt
  • Corn starch
  • Beetroot salsa:
  • 3
    Cooked beetroot, diced
  • 4-6
    Salad onions, chopped
  • 1
    Mint, torn
  • Lemon juice
  • Lemon infused olive oil
  • Dried chilli flakes
  • Herbal salt


20 mins
Preparation time: 20 minutes.

Preheat oven to 180 degrees Celsius.

Cook and mash sweet potato (should take about 15 - 20 minutes until tender).

Cook hake in the oven for about 10 minutes, by wrapping it into a tin foil parcel after drizzling with a little lemon infused olive oil or plain olive oil.

Flake the cooked fish into the mash.

Add the chopped chives, lemon zest, lemon juice, paprika, herbal salt and enough corn starch to be able to make fish patties that are not too moist and can be shaped easily.

Shape the fish and potato mixture into fish patties.

Place a sheet of tin foil on a baking tray, spray with spray and cook (I use the olive oil one).

And place the fish cakes on the sheet.

Bake in the oven for about 20 - 30 minutes until the fish cakes are nice and crispy on the outside and hot on the inside.

Beetroot Salsa:

Add the diced cooked beetroot (beetroot can take anywhere from 40 to 50 minutes to cook - I prefer roasting them in the oven, but boiling in a little water is also an option) chopped salad onions and torn mint leaves to a bowl.

Add a generous squeeze of lemon juice and a good glug of the lemon infused olive oil, a sprinkle of dried chilli flakes and a shake or two of herbal salt.

Taste and correct flavours if needed.

For more of Leaine's Kitchen recipes click here...

Read more on: fish/seafood


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2016-10-21 11:21

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