Smoked fish cakes with sweet potato chips and crunchy salad
- 1 medium sweet potato
- 1 spring onion
- 1 clove garlic clove
- 2 carrot 1 grated, 1 peeled in ribbons
- ¼ tsp smoked paprika
- 1 lemon zest and juice
- ½ cup breadcrumbs
- 1 tbsp reduced-fat mayonnaise
- 1 Egg
- 2 tsp Dijon mustard
- ½ cup Fresh parsley plus extra for garnish
- cracked black pepper
- 80 g smoked fish
- 2 cups baby spinach
- 1 small bulb fennel sliced
- 1 tbsp extra virgin olive oil
- 1 tbsp reduced-fat plain yoghurt
- Preheat oven to 200°C. Line a baking tray with baking paper. Place kumara on tray and spray with oil. Bake for 15-20 minutes, until golden.
- Spray a frying pan with oil and set over a medium heat. Add spring onion, garlic and the grated carrot. Stir-fry for 5 minutes, until softened. Transfer to a large bowl.
- To the stir-fried veges, add paprika, lemon zest and half of the juice. Then add breadcrumbs, mayonnaise, half of the mustard, half of the parsley and a good grind of pepper. Stir well to combine. Add smoked fish and gently mix, keeping some larger flakes of fish intact.
- Shape mixture into cakes, about palm-sized.
- Spray pan again with oil and cook fish cakes, gently turning, for 5-8 minutes, until golden.
- In a bowl, combine spinach, carrot ribbons and fennel. In a cup, combine remaining lemon juice, remaining mustard and olive oil and dress salad. Serve fish cakes with wedges and salad on the side. Squeeze over extra lemon, season with pepper and garnish with remaining parsley.