Thai Sweet Potato and Pollock Fishcakes by Dale Pinnock
Thai-spiced sweet potato and pollock fishcakes—flaky, flavorful, and sustainably sourced. Perfectly baked and crispy on the outside.
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Cooking tools:
- Oven
- Saucepan
- Colander
- Fork
- Mixing bowl
- Whisk
- Baking sheet
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
Ingredients
- 1 Large Sweet Potato - peeled and diced
- 200g of pollock
- Half a red onion - finely chopped
- 1 Large Clove of garlic - finely chopped
- 1 tbsp thai red curry paste
- 1 Large egg
- Oatmeal
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