Baked Fish Cakes with Sweet Potato Wedges

Prep Time:35 mins, Cook Time: 30 mins, Total Time: 1 hour, 5 mins

June 12, 2015

Eat Your Veg | Baked Fishcakes with Sweet Potato Wedges

Love a fishcake? We certainly do round here, and if you’ve never made them before they really are a bit of a doddle. A slightly messy doddle maybe, but a fun one nevertheless. And a great little make for the kids, we’ve made these twice now at my after-school ‘Healthy Dinners Club’ at Withington Pirmary. Interesting my first group of mainly year 6’s were not so keen on fish, though most of them did thankfully try them. Just as I was considering taking them off the menu for the next group the feedback from the parents of the first group was on the whole fairly positive. Whilst the attendees may have not been so keen the Mums, Dads or baby siblings were, phew. And my second group of fabulously enthusiastic and keen year 4 and 5s pretty much unanimously gave a firm thumbs up to fish, yay!!! Good job really as we happened to have a photographer from The Hereford Times for our fishy sess on Tuesday. Do have a read of the article that went out, it’s a really nice little piece up on the club and even made it to a whole page in the print version.

Fishcakes are a great way to entice the little (or indeed bigger) people to eat fish. Like homemade fish fingers or fish pie kids that wouldn’t ordinarily eat fish on it’s own actually tuck into fishcakes with gusto. And especially if they’ve had fun making them all by themselves. As these are baked and not fried they also happen to be super-duper good for you, especially when served with baked sweet potato wedges which you can cook at the same time and a chopped salad on the side. Both of which I also get the kids at school to prep (though I do cut the tricky sweet potatoes for them) to take home for their families too.

For a more adult flavour to your fishcakes, pimp them up with with a few capers and/or chopped gherkins, phwarr.

Eat Your Veg | Baked Fish Cakes with Sweet Potato Fries

The Good Stuff:

Fish, Sweet Potatoes, Parsley



Great For:

Toddlers, Big Kids, Grown Ups, Making with Kids, Family Lunches or Dinners, Mid-Week Dinners



Notes:

* Replace the potatoes and butter with 400g of ready-made mash if you have it.
** Vary your fish, try with smoked fish, prawns, salmon, cod, hake, haddock, pollock or a mixture of any of these.
*** Spice up your wedges with a pinch of chilli flakes, chilli powder or paprika. Ordinary potatoes can be cooked in exactly the same way too!.



Special Equipment:

2 x baking trays



Baked Fish Cakes with Sweet Potato Wedges

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Ingredients Prep Time:35 mins, Cook Time: 30 mins, Total Time: 1 hour, 5 mins

For the Fishcakes:
450g potatoes, peeled *
30g butter
400g bag of ‘fish pie mix’ OR any white fish or salmon **
2 tbsp milk
Zest of 1 lemon + 1 dessertspoon juice
1 heaped tbsp chopped parsley
60g dried breadcrumbs
1 tbsp sunflower or rapeseed oil

For the Sweet Potato Wedges: ***
2 large sweet potatoes, well scrubbed
1 tbsp sunflower or rapeseed oil
Salt and pepper

1.Peel and chop the potatoes into large chunks. Place in a medium sized saucepan, cover with water and bring to boil on the hob. Cook for 12 to 15 minutes until fully tender (test with a fork).
2.Once the potatoes are cooked, drain in a colander and tip back into the pan with the butter. Mash until smooth with a masher. Set aside to cool for a few minutes.
3.Meanwhile cut the fish into large bite size pieces if it isn’t already. Place in a microwavable bowl with 2 tbsps of milk. Cover and microwave for 5 minutes on High. Set aside to cool for a few minutes.
4.Grate the zest off the lemon and squeeze out the juice. Wash and roughly chop the parsley, discarding any thick stalks.
5.Once the potato and fish are cooled tip into a large bowl with the chopped parsley, lemon zest and 1 dessertspoon of juice plus a pinch each of salt and pepper. Mix together.
6.Divide into 8 portions. Using your hands shape into a ball then flatten. Place the breadcrumbs on a plate and roll each fish cake in the crumbs until coated on all sides. Place all the fishcakes on a plate and keep cool in the fridge until you’re ready to bake.
7.Preheat your oven to 200°c/180°c/Gas Mark 6.
8.Scrub the sweet potatoes and cut into 2 or 3 thick slices lengthways, then slice each into 3 thick wedges. Each potato should yield between 6 and 9 big wedges.
9.Place 1 tbsp of oil and a pinch each of salt and pepper in a mixing bowl. Tip in the wedges and move around until they all have a coating of oil.
10.Spread the wedges out on a baking tray and slide into your hot oven. Bake for a total of 30 minutes, turning occasionally with a slotted turner.
11.After the wedges have been in the oven for 10 minutes you can bake the fishcakes. Spread the remaining 1 tbsp of oil on another baking tray. Place the fishcakes on the tray and slide into the oven with the potatoes. Cook the fishcakes for 10 minutes then carefully turn them over, and bake for a further 10 minutes.
12.The wedges and fishcakes should be ready at the same time. Serve hot with a simple chopped salad.

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