Fish cakes are a quick and simple dish for lunch, and while you might think the fish flavour is drowned out by the sweet potato and onions there is method to my madness if someone in the family thinks they don’t like fish (and it does happen!). You can leave out the anchovies if you must. Given that this recipe only calls for half of a 45 gram tin and one of my pet hates is leaving leftover anchovies to oxidise, I have a solution for we fish lovers. Drain the remaining anchovies and mash into some butter (preferably unsalted) then wrap carefully in plastic film and put it in the freezer. You now have a very quick anchovy butter for next time you’re cooking a lamb chop on the barbecue.
Ingredients
- 150 g piece unpeeled and scrubbed orange sweet potato
- 40 g unsalted butter
- 0.33 cup (80 ml) extra virgin olive oil
- ½ large brown onion, finely chopped
- 1 clove garlic, finely chopped
- 200 g skinless raw fish (anything from mulloway to salmon), bones removed
- 2 tablespoons capers in brine, rinsed
- 2 tablespoons finely chopped spring onion greens
- ½ cup lemon thyme leaves
- 45 g tin anchovies in extra virgin olive oil, half drained and finely chopped
- 35 g freshly ground almonds
- 1 teaspoon finely grated lemon zest
- Sea salt flakes and freshly ground black pepper
- ½ cup (65 g) spelt flour
- 1 free-range egg
- 2½ tablespoons milk
- 30 g panko breadcrumbs
- 30 g LSA
- Lemon wedges, to serve
Tomato and Avocado Salsa
- 1 large avocado, finely diced
- 2 vine-ripened tomatoes, finely diced
- ½ red onion, very finely diced
- Lemon juice, to taste
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons extra virgin olive oil
How to Make It
- Cook the sweet potato in lightly salted boiling water until soft, then drain and stand until cool. Remove the skin if you think you need to, then mash with the butter until smooth.
- Preheat the oven to 200°C (fan-forced).
- Heat 2 tablespoons olive oil in a small frying pan over medium heat, add the onion and cook for 10 minutes or until translucent. Add the garlic and cook for 1–2 minutes or until soft. Remove from the heat.
- Pulse the fish gently in a food processor until finely chopped but not a paste. Transfer to a large bowl and add the capers, spring onion, thyme, anchovies, ground almonds, lemon zest, mashed sweet potato and the onion mixture. Combine well, then season to taste. Using damp hands, shape the mixture into 6 patties.
- Place the flour in a shallow bowl. In a separate bowl, whisk together the egg and milk, then in another bowl, combine the breadcrumbs and LSA. Dust the patties in the flour, then dip in the egg mixture and coat in the breadcrumbs.
- Heat the remaining 2 tablespoons olive oil in a large ovenproof frying pan over low heat. Cook the fish cakes on both sides until golden, being careful not to burn the breadcrumbs. Once golden, transfer the pan to the oven and cook for 5 minutes or until cooked through.
- Meanwhile, to make the salsa, combine all the ingredients in a small bowl, then season to taste. Drain the fish cakes on paper towel, then serve with the salsa and lemon wedges.
