Thai Sweet Potato Fish Cakes

Ingredients

• 3 Sweet Potato
• 520 g White Fish
• 15 g Fresh Ginger
• 2 tsp Lemongrass Puree
• 1 Red Chilli
• 3 Spring Onion
• 15 g Fresh Coriander
• 2 tbsp Soy Sauce
• .5tsp Caster Sugar
• 1 Lime
• 50 g Plain Flour
• 2 Egg
• 100 g Breadcrumb
• 900 g Pea
• 10 g Fresh Mint
• 1 Lemon
• Olive Oil
• Salt

Instructions

1. 1

   Heat the oven to 180°C. Place the sweet potatoes on a baking tray, drizzle with a little olive oil and season with salt. Roast for 1 hr until completely soft. Remove and leave to cool, you want them fully steamed off before you use them, so don't rush this step.

2. 2

   Once cool, halve the sweet potatoes and scoop the flesh into a large mixing bowl. Finely grate in the ginger and chilli, then add the lemongrass paste, roughly chopped coriander, soy sauce, sugar, juice of the lime and the sliced spring onions. Pat the fish fillets dry with kitchen paper, then finely chop and add to the bowl, mixing well to combine.. Season with salt and black pepper and squish everything together until well combined. Cover with cling film and chill in the fridge for 20 mins to firm up.

3. 3

   Meanwhile, set up a breading station with three shallow bowls: plain flour in the first, beaten eggs in the second and breadcrumbs in the third. Once the mixture is firm, shape it into cakes. Dip each cake in the flour, then the egg, then the breadcrumbs. Arrange on a baking tray, drizzle with olive oil and bake for 35 mins until golden and crisp.

4. 4

   While the fish cakes are in the oven, cook the peas in a pan of boiling water, then drain well. Roughly chop the mint and add to the peas along with the juice of the lemon and a drizzle of olive oil. Season with salt and black pepper and mash together until crushed but still a little chunky.

5. 5

   To serve, spoon the crushed peas onto plates and sit the fish cakes on top.