I saw a similar recipe to this in Delicious magazine, it was indeed delicious but after I over bought some sweet potatoes and ran out of paprika I thought I would make a a couple of substitutes to see what the end result tasted like and it was pretty great! Elix preferred the sweet potato version which was a positive and obviously the addition of sweet potatoes instead of the usual white potatoes gives this dinner an extra boost of vitamins A and C so are good for the immune system and healthy bones aswell as being a good source of fiber which helps our hearts and tummys.
Anyway on to the recipe which is pretty easy to make (even in the building site which is my kitchen at the moment!) – get a frying pan and a food blitzer ready as we will be using these.
Serves 3 (makes 6 fishcakes)
1 large roasted red pepper (i used one from a jar)
40g Ground Almonds
1.5tsp Lemon Juice
2 Garlic Cloves
1tsp Cayenne Pepper
2 Sweet Potatoes – peeled and diced
250g Prawns – roughly chopped
100g Breadcrumbs (i used wholewheat bread)
First thing first, get those sweet potatoes on to boil and cook until just soft enough to mash – dont want to overcook as they will be too wet for the fishcake.
Whilst these are on the hob, blitz together the pepper, cayenne pepper, ground almonds, 1 garlic clove and lemon juice to make a paste and leave to one side in a large bowl. When the potatoes are
cooked, drain and mix with the pepper paste – mash everything together and leave to one side to cool. In the frying pan, lightly fry the remaining garlic clove with the prawns until the prawns are cooked through. Pop the cooked prawns and any garlic into the potato and paste mix and mix together.
When the mixture is cool enough to handle, use your hands to mould into 6 fishcakes. To ensure the fishcakes are firm enough to coat and cook, place in the fridge for 30 minutes, dont worry if you dont have time though – I coated them and cooked them when they were still a little warm and as long as you’re careful they will cook fine!
To coat, place the eggs into a bowl and beat and place the breadcrumbs onto a plate. Heat some rapeseed oil in the frying pan and once you have gently coated the fishcakes in the eggs and then the breadcrumbs, place into the pan and allow 3 minutes on each side for the fishcakes to crisp up and heat up (dont forget everything is already cooked!).
I served with a broccolli, sugarsnap and spinach salad and cider vinegar dressing but any fresh side salad or veggies would work well as the fishcakes are packed with flavour – sweetness from the pepper and potatoes and a little kick from the cayenne pepper. Next time Elix wants a fried egg on top which will also be delicious!