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

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A great recipe for filling the gap when following your Ultimate Herbal Slim or Ultimate Herbal BodiTune program. By providing both fish and lentils you. You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops.

To get started with this recipe, we must first 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.

Ingredients needed 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

Generously filled with salmon and haddock - both fresh and smoked. All hand mixed with fluffy, buttery mashed potato, coated in a deliciously crispy gluten free crumb. Sweet potato, freshly cooked salmon, and seasonings are shaped into patties and pan-fried Flake salmon with a fork; mix flaked salmon and vegetable mixture into the mashed potato UGC Reviews Modal. Reviews for: Photos of Sweet Potato Salmon Fish Cakes.

Instructions 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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