Cod and sweet potato fish cakes with lemon yoghurt
Golden baked fish cakes of cod and sweet potato with parsley and lemon, no breadcrumbs or salt.
- Time50 min
- LevelMedium
- Costabout £2.33 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Boil the sweet potato for 12 minutes until soft, then drain and let the steam escape for 2 minutes. Mash.
12 min - 2
Poach the cod in simmering water for 5 minutes until it flakes. Drain, then flake into the mash.
5 min - 3
Add the spring onions, parsley, half the lemon zest, the egg and pepper. Mix gently.
- 4
Shape into 8 patties and dust with cornflour. Chill for 15 minutes.
15 min - 5
Heat the oven to 200°C (180°C fan). Place on an oiled tray, brush with oil and bake for 20 minutes, turning once.
20 min - 6
Stir the rest of the lemon zest and juice into the yoghurt. Boil the beans for 4 minutes. Serve together.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.