I have had many fish cakes in my life. My mum loved to cook them using a tin of tuna and potatoes. We all loved them.
Here is a different take on fish cakes, they have a delicate taste.
Nutrition in Sweet potato - Very high in Vitamin C and A and Calicum. It also has protein, niacin, fibre and folate.
Smoked Fish and Sweet Potato Cake.
This made 14 small fish cakes, I served it with a dressing - sour cream and a little pesto mixed together. Roasted brussel sprouts and roasted pumpkin.
300 gr smoked fish
1 large Kumara - sweet potato - Peeled and chopped
2 tbsp butter
6 tbsp coconut milk
2 tbsp rice flour
1 tbsp capers
1 lemon juiced
1 tsp dried oregano
Coating
1 egg - beaten
1 cup panko bread crumbs or Gluten free bread crumbs
3 tbsp coconut oil for frying
Method
1 - Chop the kumara into cubes and cook in water with the lid on. Don't over cook it. Once ready drain and place back into the pot with the lid off, place on the element again on really low to dry out the kumara.
2 - Debone the fish.
3 - Make the panade. This binds the mixture together.
- heat in a small pot the coconut milk with the bay leaf.
- In another small size pot melt the butter, add the flour and cook it stirring on low for a few minutes. Don't let it go brown.
- add the herb, capers and mustard and now stir in the milk ( remove the bay leaf) cook for a few minutes on low, don't let it go brown.
- stir in the lemon juice
4 - In a food processor place everything except the bread crumbs and egg. Blend until well mixed.
Taste and season.
5 - On a lined tray, using a spoon or I used an ice cream scoop to get the same sizes, place any size fish cakes that you would like on the tray. Pat down with damp fingers. Place in the fridge for an hour or even overnight if you prepare the day before. You want them to go firm before you coat them.
6 - Coat by dipping them in egg and then the breadcrumbs.
7 - Heat oil in a fry pan. Fry the fish cakes until brown on each side.
Serve with a dressing - I mixed sour cream and a little pesto together.
- roasted brussel sprouts and roasted pumpkin
Cut sweet potatoe (orange kumura) and cook in water. Don't over cook it, once cooked drain and place it back on the element on really low to dry out the sweet potatoe.
Heat milk with bay leave. Juice lemon and remove bones from fish.
Make a panda by melting the butter, add the flour and cook for a few minutes, add the capers, herb and mustard then stir in the heated coconut milk ( remove the bay leaf) Photo missing with the finished white sauce. (meaning I forgot to take one)
Place everything including the white sauce in a food processor. Blend. Taste and season.
On a lined tray, using a ice cream scoop of spoon place on tray. I made 14 you can make them any size you like. Flatten with damp fingers.
Coat with egg and then panko crumbs. Place covered in the fridge for an hour or more, to go firm. I perpared them the day before cooking.
Melt oil and fry the cakes until brown. They are already cooked so you are just browning them.
I made a dressing with sour cream and some pesto mixed in.
If you want roasted Brussel sprouts, just cut them in half, drizzle oil over and a little salt. Roasted in an 170 c oven until tender. Be careful they burn easily.