Ingredients
For Fishcakes:
2 Large Sweet Potatoes
2 Cod Fillets
2 Cloves of Garlic
1tsp Chilli Flakes
Handful of Fresh Coriander
Juice of a Lime
1tsp Tahini
1tsp Tomato Puree
1tbsp Plain (or gf) Flour
Salt & Pepper
Olive Oil for cooking
For Chimichurri:
2tbsp Olive Oil
1tbsp Red Wine Vinegar
1 Small Shallot
Large bunch of Fresh Parsley
Small bunch of Fresh Coriander
Juice of 1/2 a Lime
1/2 Green Chilli
2 Cloves of Garlic
Salt & Pepper
Pre-heat oven on 180c.
Chop the sweet potatoes into cubes and boil or steam for 15 minutes until soft.
Bake the cod in the oven for 10- 15 minutes until fully cooked.
Mash the sweet potato pieces in a large bowl, spooning in the tomato puree and tahini and squeezing over the lime.
Crush in the garlic, sprinkle over the chilli and add the finely chopped coriander.
Mix until smooth.
Flake the cod into pieces and stir gradually into the sweet potato mixture.
Add the flour and mix evenly. Season with salt and pepper.
Grease a baking tray and then mould the fishcakes to your desired shape and size.
Drizzle with olive oil and place in the oven for 25 - 30 minutes, flipping throughout.
Serve with your choice of sides and enjoy!
Prepare all ingredients.
Wash the herbs and finely chop the garlic, chilli and the shallot.
Add all ingredients to a blender and blitz!
Once smooth or reached desired consistency, serve on the side of the fishcakes and enjoy!