Ingredients:

  • 1 lb (450g) Cod or Salmon fillets, steamed and flaked
  • 1 lb (450g) Sweet potato, peeled and cubed
  • 1 large Egg, lightly beaten
  • 1/4 cup (15g) Fresh parsley, finely chopped
  • 2 tbsp (15g) Spring onion, thinly sliced
  • 1 tsp (5g) Lemon zest
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 1/2 cup (60g) Panko breadcrumbs
  • 2 tbsp (30ml) Olive oil
  • 1 tbsp (15g) All-purpose flour

Instructions:

  1. Boil the cubed sweet potatoes in salted water until tender (about 10-12 minutes), then drain thoroughly and let them sit in the colander for 2 minutes to allow excess steam to escape.
  2. Mash the potatoes in a large bowl until velvety smooth and completely lump-free.
  3. Gently fold in the flaked fish, beaten egg, parsley, spring onion, lemon zest, salt, and pepper. Mix until just combined; do not overwork the fish.
  4. Divide the mixture into 8 equal portions, roll into balls, and flatten into discs about 1 inch (2.5cm) thick.
  5. Lightly dust each cake with flour and press gently into the Panko breadcrumbs until fully coated.
  6. Heat oil in a skillet over medium-high heat until it shimmers.
  7. Fry the cakes for 3-4 minutes per side until they reach a deep mahogany-gold color and the edges feel firm.