Fish And Sweet Potato Cakes With Dill Dressing

Name: Fish And Sweet Potato Cakes With Dill Dressing
Ingredients: 400 g (14 oz) orange sweet potato, cut into 3 cm (11/4 inch) dice; 400 g (14 oz) firm white fish fillets; 4 spring onions (scallions), finely chopped; 2 tbsp, flat-leaf (Italian) parsley, chopped; 2 tbsp dill, chopped; 1 tsp finely lemon zest, grated; 1 long red chilli, seeded and finely chopped; 100 g (31/2 oz/1 cup) rolled (porridge) oats; 1 tbsp olive or macadamia oil; Baby English spinach leaves, to serve; 1 tbsp dill, chopped; 1 tbsp salted baby capers, rinsed and chopped; 1 tbps lemon juice; 1 tbsp olive oil; Pinch of caster (superfine) sugar

www.foodmatters.com

These fish cakes are made with mashed sweet potato instead of regular potato, and they’re coated in wholegrain oats instead of breadcrumbs. Sweet potato has a lower GI than regular potato and...

View full recipe on www.foodmatters.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodmatters.com.

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