Fish Cakes - Pure Results

Fish Cakes

Ingredients

2 large sweet potatoes
1 tbsp. coconut oil
Grated zest and juice of ½ lemon
1 egg yolk
140g fish(mix salmon and haddock),
1 tbsp. chopped parsley,
2 tbsp. flour/rice flour mixed with 1 tsp. coarsely ground pepper
1 tsp pepper
Serve with side salad: 2 cups of rocket, 6 cherry tomatoes, lemon juice + 1 tbsp. pumpkin seeds.

Method

Boil the potatoes until tender. Leave to cool for 5 mins, scoop the flesh in a bowl, then mash and leave to cool.
Season with coconut oil, lemon zest and juice to taste, then mix in the eggs, fish and parsley.
Shape into small rounds 3cm wide and 1cm deep. Chill for 15 mins.
Dust each cake with the peppered flour, then fry over a low heat in a little oil for 5 mins on each side.
Drain on kitchen paper and serve garnished with parsley.

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