FISH AND SWEET POTATO CAKES WITH APRI­COT SAUCE

Friday - - Recipe Cards -

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.

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