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Fancy fishcakes


Fancy fishcakes

Ingredients 21
Servings makes 8-10 fishcakes
Time 15 min

Ingredients

  • FISHCAKES
  • 600
    g
    sweet potatoes, cooked
  • 1
    can pilchards in chilli tomato sauce, well drained
  • 1
    small onion or 3 spring onions, chopped
  • 1
    garlic clove, crushed
  • 10
    ml
    soy sauce
  • 45-60
    ml
    chopped fresh coriander
  • 15
    ml
    lime or lemon juice
  • 1
    egg, whisked
  • 125
    ml
    fresh breadcrumbs (optional)
  • 100
    g
    crushed almond flakes, sesame seeds or breadcrumbs for coating
  • oil for shallow-frying
  • TZATZIKI
  • 250
    ml
    grated cucumber, well drained
  • 250
    ml
    plain double- cream yoghurt
  • salt
  • 2
    spring onions, chopped
  • 1
    garlic clove, chopped
  • TO SERVE
  • chilli sauce
  • fresh coriander to garnish
 

Method

20 min
 

1. Fishcakes: Mix all the ingredients except the coating and oil, adding the optional bread-crumbs only if the mixture is too soggy.

2. Form flat cakes and roll each in the almonds, sesame seeds or crumbs.

3. Heat enough oil for shallow-frying in a pan and fry the fishcakes in batches until done and brown on all sides. Drain on paper towels.

4. Tzatziki: Mix the ingredients well.

5. To serve: Top the fishcakes with tzatziki, chilli sauce and coriander

 

 

 

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