Hello, I’m Jane. Today, I’m gonna show you how to make sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce Recipe
Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce:
- Take 400 g sweet potatoes, peeled and cut into chunks
- Get 1 handful mushroom chopped to small pieces
- Make ready 380 g cod fillets
- Get 20 g butter
- Make ready 1 tsp coriander
- Get 1 tsp chilly flake (optional)
- Take 1 tsp smoked paprika
- Prepare 1 tsp Italian herb mix
- Get salt & pepper
- Take 350 g flour
- Take 1 egg
- Take 150 g breadcbs
- Get 3 tbsp olive oil
Steps to make Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce:
- We start with cooking the potatoes in boiling salted water until soft. Poach the cod fillets in enough water to just about cover the fillets. simmer until cooked through and flaky.(About 8 minutes).
- Once the potatoes are cooked remove from heat and let it cool slightly. Mix in the butter, coriander and all other seasoning, mashing with a fork until light and fluffy.
- When the cod has cooked through, remove from the pan and allow to cool a little. Flake into the mash add the mushroom and mix until evenly distributed.
- With floured hands, shape the fish cake mixture into 8 even-sized patties and set aside. Prepare 3 separate dishes 1 for flour, one for beaten egg and one for the breadcbs. Coat the fish cakes in each - first in the flour, then the egg, then the breadcbs. Arrange the coated fishcakes on a oiled baking tray and chill for 40 minutes.
- Preheat the oven to 200°C, brush over each cake with olive oil until generously coated, then bake in the oven for 25 -30 minutes, or until cooked through an golden crispy on top. Serve with salad as a starter, or with quinoa & mixed vegetables for a light main course. Enjoy
So that’s going to wrap this up with this special dish sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
