Haddock and Sweet potato Fishcakes

Haddock and Sweet potato Fishcakes

Serves 2

• 2 haddock fillets (or other white fish)
• 1 free-range egg
• 100g of raw, peeled cubed sweet potato
• 1/2 medium-sized head of broccoli
• 1/2 white onion
• 2 cloves garlic
• 1/4 cup of ground almonds
• 1 Tablespoon of dried (or freshly chopped) parsley
• coconut oil

1. Boil the sweet potato (approx 20 minutes), and set aside.
2. Cut the broccoli into very small pieces and throw in with the potatoes for the last 5 minutes.
3. Sauté the onion and garlic for a few minutes, being careful not to brown.
4. Meanwhile cook the white fish, drain and break up with a fork (you could oven bake, poach or microwave it).
5. With a blender or food processor, blend the potato, broccoli, onion and garlic till smooth.
6. Pour the mash into a mixing bowl and add the egg, the flaked fish, ground almonds, parsley and a sprinkle of salt and pepper.  Stir well but try not to break up the fish too much.
7. Shape the mixture into 4 patties and fry in a frying pan little coconut oil for a few minutes, flipping half way.  This helps them retain their shape and ensures a crispy edge.
8. Finish off in the oven at 180 degrees Celsius for 10 minutes.