FISH AND SWEET POTATO CAKES WITH APRICOT SAUCE
Prep time 25 mins Cooking time 20 mins Makes 6 200g cooked fish, flaked 450g cooked sweet potato, mashed 2 garlic cloves, finely chopped Small handful of coriander, finely chopped 4 tbsp fresh breadcrumbs 2 tbsp olive oil SAUCE 2 tbsp crème fraiche 1 tbsp mayonnaise 1 tbsp apricot jam Preheat oven to 200°C. Place the fish, sweet potato, garlic, coriander, breadcrumbs and olive oil in a mixing bowl and mix well. Season with salt and pepper. Form fishcakes and place on a baking tray. Cover with cling film and put them in the fridge for 15 minutes. Mix the sour cream, mayonnaise and apricot jam for the sauce and put in the fridge until needed. Bake the fishcakes for 20 minutes in the oven until browned. Serve with apricot cream sauce.