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Fish Cakes with Sweet Potato Wedges

by Jenna Boyson

Fish cakes and sweet potato wedges! I used 3 types of fish to fill the cakes with flavour. This took much longer than I expected to prep and cook so set aside a decent amount of time.

Ingredients

Potato
Sweet potato
Polenta flour
Garlic
Onion
Parsley
Salt
Pepper
Cod
Smoked haddock
Tuna
No Egg – Egg replacer

Directions

  1. Steam potato then mash. Steam or poach cod and smoked haddock then flake into mash potato. Add tinned tuna then garlic, onion, parsley and pepper. Sprinkle in polenta flour and mix. Separately mix up No Egg for one egg amount, follow instructions – Add to mixture. Carefully mix. Take out small handfuls, roll, then slightly flatten, put onto plate of polenta flour, turn and place down again so there is a light dusting on both sides. Place on baking tray in fridge once cool enough. Refrigerate for an hour or two. Shallow fry fish cakes until golden brown.
  2. Chop sweet potato into wedges, sprinkle salt and pepper and bake.