recipes
Sweet potato and pea fishcakes with chicory, apple and date salad
2012-02-06
Ingredients
For the salad
- 2 chicory bulbs
- 200g chopped dates
- 1 handful rucola leaves
- 1 apple, quartered and sliced
- Freshly chopped mint and parsley
- Juice of 1 lemon
- 4 tbsp olive oil
- 2 tbsp white balsamic vinegar
For the fishcakes
- 300g white fish fillets (poached and flaked)
- 2 spring onions, chopped
- 300g sweet potatoes
- 200g potatoes
- 1 cup frozen peas (defrosted)
- 1 lemon
- 1 egg
- Freshly chopped dill and parsley
- 2 tbsp plain flour to bind
- Fresh seasoning
- Olive oil for frying
Method
Start this recipe by preparing the fishcakes. Peel and boil the potatoes in salted water till completely cooked. Drain away the water and return the potatoes to the heat to dry up. Crush the potatoes with a fork, then add in the chopped spring onions, lemon zest, poached flaked fish and herbs. Mix the ingredients together well, then stir in the egg and the peas. When the mixture has binded together, form into small fishcakes. Next, season the flour and use to coat the outside of the fishcakes. Shallow fry the fishcakes in hot olive oil until golden brown. Next, make the dressing for the salad by whisking together the lemon juice, olive oil and vinegar. Toss the remaining salad ingredients into a large bowl with the dressing and mix well. Serve the hot fishcakes with a lemon wedge and the chicory salad.
Suggested accompanying wine: DELICATA Medina Rose Grenache D.O.K. Malta
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