Name: Fancy fishcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: makes 8-10 fishcakes serving
Cuisine: Cooking Method
Ingredients: 600 g sweet potato cooked; 1 canned pilchards in chilli tomato sauce well drained; 1 small onion or 3 spring onions, chopped; 1 garlic cloves, crushed; 10 ml soy sauce; 45-60 ml fresh coriander chopped; 15 ml lemon juice or fresh lime juice; 1 eggs whisked; 125 ml breadcrumbs; 100 g crushed almond flakes, sesame seeds or breadcrumbs for coating; oil for shallow frying; tzatziki; 250 ml cucumber grated, well drained; 250 ml double cream plain yoghurt; salt; 2 spring onion chopped; 1 garlic cloves, chopped; to serve to serve; chilli sauce; fresh coriander to garnish

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Ingredients (20)

FISHCAKES

600 g	sweet potato — cooked
1	canned pilchards in chilli tomato sauce — well drained
1	small onion or 3 spring onions, chopped
1	garlic — cloves, crushed
10 ml	soy sauce
45-60 ml	fresh coriander — chopped
15 ml	lemon juice — or fresh lime juice
1	eggs — whisked
125 ml	breadcrumbs
100 g	crushed almond flakes, sesame seeds or breadcrumbs for coating
	oil — for shallow frying
	tzatziki
250 ml	cucumber — grated, well drained
250 ml	double cream plain yoghurt
	salt
2	spring onion — chopped
1	garlic — cloves, chopped
	to serve — to serve
	chilli sauce
	fresh coriander — to garnish