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FANCY FISHCAKES

This is some proper posh nosh. A fish cake made with sweet potato and embedded with a prawn makes a dish fit for any fancy affair!

INGREDIENTS

Fishcakes

Serving

STEP-BY-STEP-GUIDE

PREHEAT

Preheat an oven to 180°C.

PREPPING THE SEAFOOD

Drain the crabmeat from the tin. Roughly chop the prawns so that they are a similar size to the crabmeat chunks.

MIXING

Place them both into a bowl and grate in the lemon zest, then squeeze in the juice of half of it. Add the mashed potato, whole beaten egg and chopped chives, then season and mix well.

SWEET POTATO

Grate the sweet potato using a food processor with grating disc or by hand and mix into the fish cakes.

FORMING THE CAKES

Using floured hands, mould the potato mix into balls, and flatten so they are about 2cm deep. Press a prawn into each fish cake so it looks almost like a fossil in a rock.

COOKING THE FISHCAKES

Heat some oil in a frying pan. Colour the fish cakes on each side in the pan for a minute or so until golden brown, then place on a baking tray. Bake in the oven for 15 minutes to finish cooking the sweet potato right through.

SERVING

Serve with a small pot of chilli jam and a mixed side salad. Makes 8 (2 per portion as a main course)