This is a recipe I adapted from Jamie Oliver's Super Food Family Classics cookbook. It's a good meal to make for someone who isn't a big fan of fish as the fishcakes have a wonderful flavour and texture from the addition of the sweet potatoes, also, white fish tend to be milder tasting too. I'm sure everyone will enjoy these super-nutritious fishcakes!
*Italics indicate my own additions/substitutions
SERVES 4 - TOTAL TIME APPROX. 1 HOUR 10 MINUTES
Use organic ingredients when possible
1 lb potatoes (approx. 3 regular potatoes)
1 lb sweet potatoes (approx. 3 small sweet potatoes)
2 red peppers
extra virgin olive oil
2 tsp chipotle Tabasco sauce (or smoky hot sauce of your choice)
1 clove garlic, minced
1 lb white fish fillets, skin-off, pin-boned (I've used pickerel and halibut before)
1 seedless English cucumber
1 iceberg lettuce (or you can use romaine lettuce, especially the crunchy hearts)
2 ribs celery (for additional crunchiness)
1 heaping tsp grainy mustard
4 heaping tsp plain yogurt (look for the type with active bacterial cultures)
1 tbsp white wine vinegar (or rice vinegar)
1 1/2 oz feta cheese
1/2 bunch of fresh mint (or I typically use fresh basil or tarragon)
Wash the potatoes and sweet potatoes (leaving the skins on for extra nutritional benefit), chop into 1 1/4-inch chunks (or leave whole so they're less watery), and cook in a pan of boiling salted water for 15 minutes, or until cooked through (will take a few minutes more if left whole). Drain, leave to steam dry and cool, then mash. Meanwhile, blacken the peppers over a direct flame on the stove or in a grill pan on a high heat, turning until charred and blistered all over. Pop into a bowl and cover with plastic wrap for 10 minutes, then scrape off most of the black skin (don't rinse because you'll lose the charred flavour), discarding the stalks and seeds. Finely chop, dress with 1 tablespoon of extra virgin olive oil, garlic, and the chipotle Tobasco, then put aside.
Chop the fish into 1/2-inch dice, then mix into the cool mash really well with a healthy pinch of sea salt and black pepper. Divide the mixture into eight even-sized balls and pat into 1 1/4-inch-thick patties. Put two large non-stick frying pans on a medium-low heat with 1 tablespoon of avocado oil in each (or cook in batches). Cook four fishcakes in each pan, for 5 minutes on each side, or until golden and cooked through, carefully turning with a slotted spatula. If they break or crack little (which most likely they will), don't stress - these are light, chunky, rough-and-ready fishcakes.
Meanwhile, halve the cucumber lengthways and scrape out the watery core, then slice 1/4-inch thick. Slice the celery into the same thickness. Remove any tatty outer leaves from the iceberg, and roughly chop it into 1/2-inch chunks. In a bowl, dress the vegetables with the mustard, yogurt, and vinegar, mixing well, then taste, season to perfection, and crumble over the feta. Pick, roughly chop, and stir through most of the mint leaves (or basil or tarragon) into the salad. Serve the fishcakes and salsa scattered with baby mint leaves, with a good portion of salad and wedges of lemon, for squeezing over.