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Vickys Sweet Potato, Mixed-fish, Fish Cakes Recipe

Vickys Sweet Potato, Mixed-Fish, Fish Cakes Recipe
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Category : Main
Cooking Time : 30 minutes
Serving : 4
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Prepare the ingredients before making Vickys Sweet Potato, Mixed-Fish, Fish Cakes in your home. Then, follow these steps below to serve Vickys Sweet Potato, Mixed-Fish, Fish Cakes for your family or friends.

Ingredients: Vickys Sweet Potato, Mixed-Fish, Fish Cakes

  • 340 g white potato, peeled
  • 260 g sweet potato, peeled
  • 1 small onion, finely chopped
  • 800 g mixed white fish, smoked yellow fish and salmon, cubed
  • 200 ml milk of choice
  • 150 g frozen sweetcorn
  • 2 tbsp chopped parsley
  • flour to dust
  • extra milk to dip
  • breadcrumbs to coat
  • spray oil

How to Make Vickys Sweet Potato, Mixed-Fish, Fish Cakes

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Vickys Sweet Potato, Mixed-Fish, Fish Cakes in your home by yourself.

    Step 1
  • Cut the white potato into even sized chunks and cut the sweet potato into chinks double the size of the white potato ie quarter the white and halve the sweet
  • Step 2
  • Put into a saucepan, cover with cold lightly salted water, bring to the boil and cook for 15 minutes or until the potatoes are tender
  • Step 3
  • Drain then let the potatoes rest on the warm hob for a few minutes to let any remaining water evaporate before mashing with a tablespoon of margarine or butter
  • Step 4
  • Meanwhile, add the fish chunks, onion and milk to another pan. Bring to a simmer then put the lid on the pan and take off the heat. Let stand like this for 5 minutes until the fish is opaque and cooked through
  • Step 5
  • Drain the milk off then add the fish and onion to the potato pan with the sweetcorn and parsley
  • Step 6
  • Mix through gently as to not break the fish up too much
  • Step 7
  • Let the mixture cool then form into 8 equal patties - make into balls first then squash them down a little so they're around an inch thick
  • Step 8
  • Place on a lined baking sheet and chill covered in the fridge for 30 minutes to firm up
  • Step 9
  • Preheat the oven to gas 7 / 210C / 425F
  • Step 10
  • Take 3 shallow bowls and add flour to the first, milk of choice (or beaten egg) to the 2nd and breadcrumbs to the 3rd
  • Step 11
  • Coat the fishcakes in the flour, then dip in the milk and finally in the breadcrumbs*
  • Step 12
  • Spray the baking sheet with oil and place the fishcakes back on it
  • Step 13
  • Spray the fishcakes with oil and bake for 10 minutes on each side until the crumb is golden and the insides are heated through
  • Step 14
  • *At the point of breading the fishcakes you can then freeze them for later use. They'll be fine in the freezer for up to 3 months. Defrost before baking as previously instructed above. Recipe serves 4 adult portions or 8 childrens portions
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