Spicy sweet potato fishcakes with charred greens - Good Food Middle East
Cook these Asian-inspired fishcakes flavoured with miso paste, ginger and chillies, and served with charred broccoli
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Ingredients
- 3 large or 4 medium (520g) sweet potatoes
- 1 tbsp white miso paste
- thumb-sized piece of ginger, finely grated
- 2 red chillies, finely chopped
- 1 garlic clove, crushed
- ½ tsp ground cumin
- ½ lemon, juiced
- ½ small bunch of coriander, chopped
- 2 skinless salmon fillets (250g), finely chopped
- 2 skinless firm white fish fillets (250g), finely chopped
- 2 tsp smoked paprika
- 50g dried breadcrumbs
- 50g plain flour
- 2 eggs, beaten
- 1 tbsp vegetable oil, plus 1 tsp
- 400g long-stem broccoli
- 1 tbsp soy sauce
- 1 tbsp honey
- lemon wedges, to serve (optional)
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