A bit more time consuming but well worth it. Crunchy outside, with a soft, fragrant filling. They also keep well so you can eat them throughout the week.
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Serves
4
Lime
Lemon
Plain Flour
Pea
Spring Onion
Onion
Egg
Mint
Coriander
Chilli
Lemongrass
Ginger
Soy Sauce
White Fish
Sweet Potato
Salt
Peppers
Olive Oil
Serves
4
Lime
Lemon
Plain Flour
Pea
Spring Onion
Onion
Egg
Mint
Coriander
Chilli
Lemongrass
Ginger
Soy Sauce
White Fish
Sweet Potato
Salt
Peppers
Olive Oil
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Step 1.
Preheat oven to 180°C/356°F.
Step 2.
Place the sweet potatoes on a baking tray. Drizzle over some olive oil and season with salt. Place in the oven for 1 hour until soft.
Step 3.
When the potatoes are ready, halve them and scoop out the flesh.
Step 4.
Add the flesh to a bowl with ginger, crushed lemongrass, a grated red chilli, chopped coriander, soy sauce, 3 chopped spring onions and the juice of a lime.
Step 5.
Finely chop your fish fillets into little bits and add to the mix. Squish everything together and mould it into a big lump. Cover with tin foil and place in the fridge for 20 minutes or so to firm up.
Step 6.
Once firm, mould the mixture into cakes. Dip the cakes in plain flour followed by beaten egg and then breadcrumbs. Arrange the cakes on a baking tray. Drizzle olive oil on top and sprinkle on some salt. Place in the oven for 35 minutes until golden.
Step 7.
Boil your peas and drain. Add a handful of chopped mint, the juice of a lemon, olive oil, salt and pepper. Mash together.
Step 8.
Serve the fish cakes on top of the crushed peas, sprinkle over some lemon juice and enjoy!
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