Alaska Pollock, Sweet Potato and Beetroot Fishcake Salad
Alaska Pollock and Sweet Potato and Beetroot Fishcakes with Lemon Yoghurt and Greek Salad Ingredients Fish Cakes: 1 fillet of Alaska pollock (200g-250g) 400g
Ingredients
- 1 fillet of Alaska pollock (200g-250g)
- 400g sweet potato peeled and diced
- Pinch of salt and pepper
- ½ bunch dill
- 2 small cooked beetroot
- 1 tbsp. olive oil
- 200ml Greek yoghurt
- Juice of 1 lemon
- ½ cucumber
- 2 tomatoes
- 30g mixed olives
- ½ red onion
- 6 mint leaves
- 50g feta cheese
- 2tbsp. olive oil
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