Spring onion, sweet potato and caper fish cakes with tomato and avocado salsa
SERVES 3-4 PREP AND COOK TIME 40 MINUTES
Fish cakes are quick and simple, and while you might think the fish flavour is drowned out by sweet potato and onions, there’s method to my madness if someone doesn’t like fish. You can leave out the anchovies if you must. Given this recipe only calls for half of a 45g can, drain remaining anchovies, mash into butter, wrap carefully in plastic film and put in the freezer.
150g piece unpeeled and scrubbed orange sweet potato
40g unsalted butter
⅓ cup (80ml) extra virgin olive oil
½ large brown onion, finely chopped
1 clove garlic, finely chopped
200g skinless raw fish (white fish or salmon), bones removed
2 tablespoons capers in brine, rinsed
2 tablespoons finely chopped spring onion greens
½ cup lemon thyme leaves (see Maggie’s tip)
45g can anchovies in extra virgin olive oil, half drained and finely chopped
¼ cup (35g) freshly ground almonds
1 teaspoon finely grated lemon zest
½ cup (65g) spelt flour
1 free-range egg
2½ tablespoons milk
½ cup (35g) panko breadcrumbs
¼ cup (30g) LSA (linseed, sunflower seed and almond mix) lemon wedges, to serve
TOMATO AND AVOCADO SALSA
1 large avocado, finely diced
2 vine-ripened tomatoes, finely diced
½ red onion, very finely diced lemon juice, to taste
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons extra virgin olive oil
1 Cook sweet potato in lightly salted boiling water until soft; drain and stand until cool. Remove skin if you think you need to; mash with butter until smooth.
2 Preheat the oven to 220°C (200°C fan-forced).
3 Heat 2 tablespoons olive oil in a small frying pan over medium heat; add onion. Cook for 10 minutes or until translucent. Add the garlic and cook for 1-2 minutes or until soft. Remove from the heat.
4 Pulse the fish gently in a food processor until finely chopped but not a paste. Transfer to a large bowl and add the capers, spring onion, thyme, anchovies, ground almonds, lemon zest, mashed sweet potato and the onion mixture. Combine well, then season to taste. Using damp hands, shape the mixture into 6 patties.
5 Place the flour in a shallow bowl. In a separate bowl, whisk together the egg and milk, then in another bowl, combine the breadcrumbs and LSA.
6 Dust the patties in the flour, then dip in the egg mixture and coat in the breadcrumbs.
7 Heat the remaining 2 tablespoons of olive oil in a large ovenproof frying pan over low heat. Cook the fish cakes on both sides until golden, being careful not to burn the breadcrumbs. Once golden, transfer the pan to the oven and cook for 5 minutes or until cooked through.
8 TOMATO AND AVOCADO SALSA Meanwhile, combine all the ingredients in a small bowl, then season to taste. 9 Drain the fish cakes on paper towel, then serve with the salsa and lemon wedges.