Fancy fishcakes

8-10 servings Preparation: 15 mins By Food24
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Ingredients (18)

600 g sweet potato — cooked
410 g canned pilchards in chilli tomato sauce — well drained
1 small onion or 3 spring onions, chopped
garlic — cloves, crushed
10 ml soy sauce
45-60 ml fresh coriander — chopped
15 ml lemon juice — or fresh lime juice
eggs — whisked
125 ml fresh
breadcrumbs — optional
100 g crushed almond flakes, sesame seeds or breadcrumbs for coating oil for shallow-frying
250 ml cucumber — grated, well drained
250 ml plain doublecream yoghurt
spring onions — chopped
garlic cloves — chopped
chilli sauce
fresh coriander — to garnish
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Mix all
the ingredients except the
coating and oil, adding
the optional breadcrumbs
only if the mixture is too

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 both sides. Drain
on paper towels.


Mix the
ingredients well.

5 TO SERVE Top the
fishcakes with tzatziki,
chilli sauce and coriander.

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