Fantastic Fishcakes with Coleslaw
Whenever I'm wanting to be a bit healthier, I tend to turn to fish as a staple to my meals as it's generally easy to cook and the health benefits are plentiful. Fishcakes in particular are super simple to make and these little beauties are so full of flavour you won't believe that they're actually really good for you!
The vibrant flavours of lemon and mustard really bring this dish to life and the fresh, light coleslaw is the perfect accompaniment to the hearty sweet potato element to the fishcakes. This is great for lunch or dinner and it's a fantastic way to jazz up any bland white fish you happen to have in the fridge or freezer.
Fantastic Fishcakes with Coleslaw
Serves 4
500g sweet potato, peeled and cut into chunks
1 onion, finely chopped
500g skinless, boneless firm white fish, cut into 3cm chunks
2 garlic cloves, finely chopped
1 lemon
2 tsp Dijon mustard
60g fresh breadcrumbs
For the coleslaw:
1 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
250g cabbage, shredded
100g sweetcorn
1 large carrot, grated
Steam or microwave the sweet potatoes for about 8-10 minutes until tender, then drain. Put in a large bowl and roughly mash with a fork before leaving to cool.
Meanwhile, heat a large non-stick frying pan over a medium heat. Drizzle in a glug of oil then add the onion and fry for 5 minutes until softened. Add the fish, garlic, lemon zest and mustard, then cook, stirring gently, for 4-5 minutes until the fish is cooked. Set aside to cool.
While the fish is cooling, make the slaw. Whisk the olive oil with the vinegar in a large bowl then add the veg and toss to coat. Set aside.
Add the cooled fish mixture to the sweet potato mash, then season with ground black pepper and stir to combine. With clean hands, shape the mixture into 8 fishcakes. Press each fishcake into the breadcrumbs on both sides to coat all over. Heat a large non-stick frying an over a medium-high heat. Add a drizzle of oil to the pan and then fry the fishcakes for 2-3 minutes on each side until golden. I find it best to do this in two batches so you don't overcrowd the pan.
Serve the fishcakes with the coleslaw and cut the zested lemon into wedges to squeeze over if you wish.
The vibrant flavours of lemon and mustard really bring this dish to life and the fresh, light coleslaw is the perfect accompaniment to the hearty sweet potato element to the fishcakes. This is great for lunch or dinner and it's a fantastic way to jazz up any bland white fish you happen to have in the fridge or freezer.
Fantastic Fishcakes with Coleslaw
Serves 4500g sweet potato, peeled and cut into chunks
1 onion, finely chopped
500g skinless, boneless firm white fish, cut into 3cm chunks
2 garlic cloves, finely chopped
1 lemon
2 tsp Dijon mustard
60g fresh breadcrumbs
For the coleslaw:
1 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
250g cabbage, shredded
100g sweetcorn
1 large carrot, grated
Steam or microwave the sweet potatoes for about 8-10 minutes until tender, then drain. Put in a large bowl and roughly mash with a fork before leaving to cool.
Meanwhile, heat a large non-stick frying pan over a medium heat. Drizzle in a glug of oil then add the onion and fry for 5 minutes until softened. Add the fish, garlic, lemon zest and mustard, then cook, stirring gently, for 4-5 minutes until the fish is cooked. Set aside to cool.
While the fish is cooling, make the slaw. Whisk the olive oil with the vinegar in a large bowl then add the veg and toss to coat. Set aside.
Add the cooled fish mixture to the sweet potato mash, then season with ground black pepper and stir to combine. With clean hands, shape the mixture into 8 fishcakes. Press each fishcake into the breadcrumbs on both sides to coat all over. Heat a large non-stick frying an over a medium-high heat. Add a drizzle of oil to the pan and then fry the fishcakes for 2-3 minutes on each side until golden. I find it best to do this in two batches so you don't overcrowd the pan.
Serve the fishcakes with the coleslaw and cut the zested lemon into wedges to squeeze over if you wish.
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