Sweet-Potato and Cod Fishcakes with Lemon Aioli

Instructions

1. 1

   Put the sweet potatoes in a pan of salted water and simmer for 12–15 minutes until completely tender. Drain thoroughly, then return them to the hot pan for 1 minute to steam-dry. Wet mash means soggy fishcakes — we’re not having that.

2. 2

   Meanwhile, season the cod generously. Steam or poach it gently for 6–8 minutes, just until it flakes. Do not boil it into oblivion. Drain, cool slightly, and flake into large pieces.

3. 3

   Mix the mash with the cod, lemon zest, half the lemon juice, parsley, dill, garlic, egg, breadcrumbs and smoked paprika. Season properly with salt and pepper. Keep some texture; don’t turn it into baby food.

4. 4

   Shape into eight equal fishcakes. Chill for 15 minutes so they firm up and behave in the pan.

5. 5

   Mix the mayonnaise with the remaining lemon juice, Dijon and capers. Taste it — it should be creamy, sharp and lively. Adjust the seasoning.

6. 6

   Dust the fishcakes lightly with flour, then coat them in breadcrumbs. Heat the olive oil in a wide frying pan over medium heat. Fry for 4–5 minutes per side until deeply golden and hot through. Don’t keep flipping them; let the crust form.

7. 7

   Serve immediately with the lemon aioli, extra herbs and a crisp green salad. Hit them with a final squeeze of lemon right before serving.