Here’s another recommended recipe we found from olivemagazine.com.
Reference Link:
Sweet potato and ginger fishcakes:

step 1

Heat the oven to 200C/fan 180C/gas 6. Prick the potatoes and bake for 45 minutes or until really tender. Wrap the fish in a foil parcel, adding a squeeze of lemon and put into the oven for the final 10 minutes.

step 2

When the spuds are nearly cooked, melt the butter in a small pan and gently cook the garlic, ginger and chilli for 3-4 minutes.

step 3

Split the potatoes and scoop the flesh into a bowl. Add the spiced butter, cumin, parsley and some seasoning, and mash. Flake in the cod, discarding any skin and bone.

step 4

Fold the fish into the mash then form into 4 large fish cakes. Put in the fridge for 10 minutes to firm up.

step 5

To cook, dust the fishcakes lightly in flour then roll in the egg then breadcrumbs. Heat a little oil in a non-stick pan then cook for 4-5 minutes per side or until golden. Serve with watercress and cucumber salad.

Jeannie notes.. Above is curated for evaluation and recommendation from olivemagazine.com

Read full article here:
Sweet potato and ginger fishcakes

reco low-cal