Vickys Sweet Potato, Mixed-Fish, Fish Cakes Gf Df Ef Sf Nf

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Vickys Sweet Potato, Mixed-Fish, Fish Cakes GF DF EF SF NF. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Vickys Sweet Potato, Mixed-Fish, Fish Cakes GF DF EF SF NF is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It's appreciated by millions every day. Vickys Sweet Potato, Mixed-Fish, Fish Cakes GF DF EF SF NF is something that I have loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Vickys Sweet Potato, Mixed-Fish, Fish Cakes GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Sweet Potato, Mixed-Fish, Fish Cakes GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vickys Sweet Potato, Mixed-Fish, Fish Cakes GF DF EF SF NF is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Sweet Potato, Mixed-Fish, Fish Cakes GF DF EF SF NF estimated approx 30 mins.

To get started with this recipe, we have to prepare a few ingredients. You can cook Vickys Sweet Potato, Mixed-Fish, Fish Cakes GF DF EF SF NF using 11 ingredients and 14 steps. Here is how you cook it.

I like to swap out some white potato for sweet potato for their better nutrients and using white fish, smoked fish and salmon is a treat to eat instead of plain white fish

Ingredients and spices that need to be Prepare to make Vickys Sweet Potato, Mixed-Fish, Fish Cakes GF DF EF SF NF:

1. 340 g white potato, peeled
2. 260 g sweet potato, peeled
3. 1 small onion, finely chopped
4. 800 g mixed white fish, smoked yellow fish and salmon, cubed
5. 200 ml milk of choice
6. 150 g frozen sweetcorn
7. 2 tbsp chopped parsley
8. flour to dust
9. extra milk to dip
10. breadcrumbs to coat
11. spray oil

Instructions to make to make Vickys Sweet Potato, Mixed-Fish, Fish Cakes GF DF EF SF NF

1. Cut the white potato into even sized chunks and cut the sweet potato into chinks double the size of the white potato ie quarter the white and halve the sweet
2. Put into a saucepan, cover with cold lightly salted water, bring to the boil and cook for 15 minutes or until the potatoes are tender
3. Drain then let the potatoes rest on the warm hob for a few minutes to let any remaining water evaporate before mashing with a tablespoon of margarine or butter
4. Meanwhile, add the fish chunks, onion and milk to another pan. Bring to a simmer then put the lid on the pan and take off the heat. Let stand like this for 5 minutes until the fish is opaque and cooked through
5. Drain the milk off then add the fish and onion to the potato pan with the sweetcorn and parsley
6. Mix through gently as to not break the fish up too much
7. Let the mixture cool then form into 8 equal patties - make into balls first then squash them down a little so they're around an inch thick
8. Place on a lined baking sheet and chill covered in the fridge for 30 minutes to firm up
9. Preheat the oven to gas 7 / 210C / 425F
10. Take 3 shallow bowls and add flour to the first, milk of choice (or beaten egg) to the 2nd and breadcrumbs to the 3rd
11. Coat the fishcakes in the flour, then dip in the milk and finally in the breadcrumbs*
12. Spray the baking sheet with oil and place the fishcakes back on it
13. Spray the fishcakes with oil and bake for 10 minutes on each side until the crumb is golden and the insides are heated through
14. At the point of breading the fishcakes you can then freeze them for later use. They'll be fine in the freezer for up to 3 months. Defrost before baking as previously instructed above. Recipe serves 4 adult portions or 8 childrens portions

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