Steps to Prepare Ultimate Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way 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’m gonna make it a little bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we must first prepare a few components. 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 can achieve that.

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

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

Steps 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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