)
Preparation
- Cook the potatoes in boiling salted water for 10-15 minutes. Meanwhile, poach the cod fillets in a shallow pan of simmering water for 7-10 minutes, until cooked through and flaky.
- Once cooked, drain the potatoes and return them to the pan to steam dry for 5 minutes. Mix in the butter, coriander and seasoning, mashing with a fork until light and fluffy.
- Once the cod has cooked through, remove from the pan and allow to cool a little, then flake into the mash and mix until evenly distributed.
- With floured hands, shape the fish cake mixture into 8 even-sized patties and set aside.
- Pour the flour, egg and breadcrumbs into three separate dishes and dip the fish cakes in each, first coating in the flour, then the egg, then the breadcrumbs.
- Arrange the coated fishcakes on a tray and chill for 30 minutes.
- Preheat the oven to 200°C/180°C/gas mark 6.
- While the fishcakes are resting, make the tomato salsa. Place the tomatoes in a small baking dish and drizzle with balsamic vinegar and olive oil. Season well, then roast for 15 -20 minutes.
- Once cooked, roughly chop the tomatoes (leaving the oven on) and add to a serving bowl, pouring over any leftover juices from the baking dish. Set aside until ready to serve.
- Grease a baking tray generously with the oil and place the fishcakes on top. Brush over the olive oil until generously coated, then bake in the oven for 25 -30 minutes, until cooked through.
- To serve, arrange the cooked fishcakes on a plate alongside the salsa, salad and lemon wedges. Garnish with coriander and serve.
This fish cake recipe is made using sweet potatoes, adding a new twist to a favourite dish. For extra punch, add a pinch of cayenne pepper or paprika to the potato when mashing, and a little chopped chilli to the salsa. Enjoy with a glass of Abellio Albariño for the perfect wine pairing.