Sweet-Potato and Cod Fishcakes with Lemon Aioli
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Ingredients
Instructions
- 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
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
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
Shape into eight equal fishcakes. Chill for 15 minutes so they firm up and behave in the pan.
- 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
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
Serve immediately with the lemon aioli, extra herbs and a crisp green salad. Hit them with a final squeeze of lemon right before serving.
