Easy sweet potato, cod and salmon fish cakes
(makes around 10 medium fish cakes)
- 2 large sweet potato
- 240g salmon fillets
- 200g cod fillet
- 1 tablespoon olive oil
- 1 clove garlic, chopped
- 1 small onion, finely chopped
- 1 spring onion, chopped
- 2 tablespoons fresh parsley and coriander, chopped
- 2 organic eggs
- 1 heaped tablespoon corn flour
How to make
Bring a large pot of water to boil. Peel the sweet potatoes, chop them up and add them to the pan, then cover and cook until the potatoes are soft. This will take around 20 minutes.
Mash with a little milk and butter and set aside. Meanwhile, heat the olive oil in a frying pan and gently cook the garlic and onions. After about a minute or two, add the fish fillets and cook well. Separate the fish into smaller bits using a fork.
Add the spring onions and cook for a further minute. Whilst the fish is cooling, crack the eggs into a bowl and mix using a fork. Pour the egg mix into the mash and combine with chopped fresh herbs. Shape into balls and flatten. Dust the cakes lightly in cornflour and gently cook in a frying pan on both sides for a few minutes.
Enjoy with plenty of green leafy vegetables or a large avocado salad.