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Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce :
- Get 400 g of sweet potatoes, peeled and cut into chunks.
- Take 1 handful of mushroom chopped to small pieces.
- Prepare 380 g of cod fillets.
- Take 20 g of butter.
- Get 1 tsp of coriander.
- Take 1 tsp of chilly flake (optional).
- Prepare 1 tsp of smoked paprika.
- Prepare 1 tsp of Italian herb mix.
- Make ready of salt & pepper.
- Make ready 350 g of flour.
- Make ready 1 of egg.
- Make ready 150 g of breadcrumbs.
- Get 3 tbsp of olive oil.
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Steps to make Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce :
- We start with cooking the potatoes in boiling salted water until soft. Poach the cod fillets in enough water to just about cover the fillets. simmer until cooked through and flaky.(About 8 minutes)..
- Once the potatoes are cooked remove from heat and let it cool slightly. Mix in the butter, coriander and all other seasoning, mashing with a fork until light and fluffy..
- When the cod has cooked through, remove from the pan and allow to cool a little. Flake into the mash add the mushroom and mix until evenly distributed..
- With floured hands, shape the fish cake mixture into 8 even-sized patties and set aside. Prepare 3 separate dishes 1 for flour, one for beaten egg and one for the breadcrumbs. Coat the fish cakes in each first in the flour, then the egg, then the breadcrumbs. Arrange the coated fishcakes on a oiled baking tray and chill for 40 minutes..
- Preheat the oven to 200°C, brush over each cake with olive oil until generously coated, then bake in the oven for 25 -30 minutes, or until cooked through an golden crispy on top. Serve with salad as a starter, or with quinoa & mixed vegetables for a light main course. Enjoy.
Slow cooked pulled beef on sour dough with mesclun mix, tomatoes, jalapeno and tartar sauce. Crispy marinated chicken, tomatoes, pickles, mesclun and homemade tartar sauce on charcoal bun.. They are tasty with a tomato sauce topping or baked in a mushroom sauce for a fancy dinner. I like them best fixed up like a hamburger with lettuce, tomato, cheese, mayo, ketchup and alfalfa sprouts on a bun or good home-made bread!. blue corn, sweet potato, or other veggie chips. Use whichever types of nuts you like, or have handy such as.
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