Spicy sweet potato fishcakes with charred greens recipe | Good Food

Spicy sweet potato fishcakes with charred greens served on a plate

3 large or 4 medium (520g) sweet potatoes
1 tbsp white miso paste
thumb-sized piece of ginger
finely grated
2 red chillies
finely chopped
1 garlic clove
crushed
½ tsp ground cumin
½ lemon
juiced
½ small bunch of coriander
chopped
2 skinless salmon
fillets (250g), finely chopped
2 skinless firm white fish
fillets (250g), finely chopped
2 tsp smoked paprika
50g dried breadcrumbs
50g plain flour
2 eggs
beaten
1 tbsp vegetable oil
plus 1 tsp
400g long-stem broccoli
1 tbsp soy sauce
1 tbsp honey
lemon
wedges, to serve (optional)

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Put the sweet potatoes on a baking tray and roast for 1 hr until tender when pressed. Leave until cool enough to handle (around 20 mins), halve, then scoop out the flesh into a mixing bowl, discarding the skins.
step 2
Add the miso, ginger, chilli, garlic, cumin, lemon juice and coriander to the bowl and mash with a fork. Season well. Fold in the fish.
step 3
Mould into eight fishcakes (about 100g each) and put in the fridge to chill for around 15 mins to firm up.
step 4
Mix the smoked paprika with the breadcrumbs and some seasoning on a plate. Put the flour and egg in separate shallow bowls. Dip the fishcakes in the flour, egg, and finally the breadcrumbs to coat. Transfer to a baking sheet lined with baking parchment, drizzle with 1 tbsp oil and cook for 30-35 mins until cooked through and golden.
step 5
Meanwhile, blanch the broccoli in boiling salted water for 1-2 mins, then drain and leave to steam-dry. Heat a griddle pan to high, toss the broccoli in 1 tsp oil, then griddle for 2-4 mins until tender. Whisk the soy and honey in a bowl, then toss through the broccoli. Serve with the fishcakes and a wedge of lemon, if you like.