Easiest Way to Prepare Award-winning Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce:

1. Take 400 g sweet potatoes, peeled and cut into chunks
2. Prepare 1 handful mushroom chopped to small pieces
3. Take 380 g cod fillets
4. Get 20 g butter
5. Make ready 1 tsp coriander
6. Take 1 tsp chilly flake (optional)
7. Prepare 1 tsp smoked paprika
8. Take 1 tsp Italian herb mix
9. Make ready salt & pepper
10. Make ready 350 g flour
11. Prepare 1 egg
12. Take 150 g breadcrumbs
13. Take 3 tbsp olive oil

Instructions to make Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce:

1. We start with cooking the potatoes in boiling salted water until soft. Poach the cod fillets in enough water to just about cover the fillets. simmer until cooked through and flaky.(About 8 minutes).
2. Once the potatoes are cooked remove from heat and let it cool slightly. Mix in the butter, coriander and all other seasoning, mashing with a fork until light and fluffy.
3. When the cod has cooked through, remove from the pan and allow to cool a little. Flake into the mash add the mushroom and mix until evenly distributed.
4. With floured hands, shape the fish cake mixture into 8 even-sized patties and set aside. Prepare 3 separate dishes 1 for flour, one for beaten egg and one for the breadcrumbs. Coat the fish cakes in each - first in the flour, then the egg, then the breadcrumbs. Arrange the coated fishcakes on a oiled baking tray and chill for 40 minutes.
5. Preheat the oven to 200°C, brush over each cake with olive oil until generously coated, then bake in the oven for 25 -30 minutes, or until cooked through an golden crispy on top. Serve with salad as a starter, or with quinoa & mixed vegetables for a light main course. Enjoy

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