Fancy fishcakes

8-10 servings Preparation: 15 mins By Food24
Tap for method
Tap for method

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
salt
spring onions — chopped
garlic cloves — chopped
chilli sauce
fresh coriander — to garnish
Tap for ingredients
Tap for ingredients

Method:

1 FISHCAKES

Mix all
the ingredients except the
coating and oil, adding
the optional breadcrumbs
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 both sides. Drain
on paper towels.

4 TZATZIKI

Mix the
ingredients well.

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

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.