A healthier version of the traditional fishcake and a great balanced meal. I love these with some gently sauteed cabbage.
This recipe makes about 10 cakes,
2 medium sweet potatoes, peeled and chopped
1 side of a smallish filleted and de-boned haddock (about 150 -200g) – or any other white fish
2 free range eggs (1 boiled and 1 raw)
handful of chives
1/2 finely chopped onion (optional but adds a nice crunch)
1 cup of breadcrumbs
Enough milk or water to cover the chopped sweet potato in a pan)
Cut the fish into 3 or 4 chunks small enough to fit into whatever pot you use, sprinkle with a little salt and set aside. Place the chopped sweet potato in the pot and cover with the milk or water. Cook until nearly soft then add the fish chunks which should only take a few minutes to cook until just done. The cakes will be much nicer if the fish is only just done enough to flake away into its own natural pieces. You don’t need to take the skin off first as it will come off much more easily once the fish is cooked, when it should just peel away in one piece. Once the fish is cooked, remove each piece, gently remove the skin and flake into smaller pieces. Set the flaked fish aside to add back once the potatoes are mashed.
Drain the potatoes reserving enough liquid to be able to mash with a fork or masher. I prefer it only roughly mashed so still with chunks. Season and add the chopped boiled egg and the fish chunks, the finely chopped chives and the finely chopped onions if you are using them at all.
The mixture should be just firm enough to be able to make into small balls in the palm of your hand, flattened to make a cake of about 6cm wide. You just need to be a bit gentle with them. If you rinse your hands in cold water between each one that will help. If the mixture is just too watery, add some of the breadcrumbs. Only do this little by little (teaspoon at a time) and wait a few minutes as they will soak up a lot of the liquid so if you add too quickly, the mixture will risk becoming too firm and dry.
As you proceed, lay each cake gently on a plate and then leave them in the fridge. Then, starting with the first ones again, pat each one gently with breadcrumbs on all sides and back on the plate.
Leave in the fridge for another 30 minutes or so (if you have time) and then place them apart on a lightly greased baking sheet. Sprinkle with a little (light/cheaper, not the good stuff) olive or sunflower oil and bake, turning after 10 minutes or so for about 20 minutes.
Serve with salad ort (as here) with lightly sauteed cabbage. I also made a sauce of yoghurt, mustard, chopped capers and a tiny amount of mustard and lemon juice.