Steps to Make Super Quick Homemade Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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

To begin with this recipe, we have to 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. Get 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. Prepare 20 g butter
5. Make ready 1 tsp coriander
6. Prepare 1 tsp chilly flake (optional)
7. Make ready 1 tsp smoked paprika
8. Get 1 tsp Italian herb mix
9. Make ready salt & pepper
10. Get 350 g flour
11. Make ready 1 egg
12. Get 150 g breadcrumbs
13. Make ready 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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