Trout & Sweet Potato Fishcakes

Crispy on the outside, soft inside – a fresh twist on fishcakes with sweet potato.

Serves: 2–3
Time: 30–35 minutes

Ingredients

• 2 trout fillets
• 1 medium sweet potato, peeled & cubed
• 1 egg
• Handful fresh parsley, chopped
• 1 spring onion, finely sliced
• 1–2 tbsp flour (or breadcrumbs)
• Salt & pepper
• Olive oil
• Miso Magic 

Method

1. Boil sweet potato for 10–12 minutes until soft, then drain and mash.
2. Cook the trout (pan-fry or bake) until flaky, then remove skin and flake into a bowl.
3. Combine mashed sweet potato, flaked trout, egg, parsley, spring onion, flour, salt, and pepper. Mix until it holds together.
4. Shape into small patties.
5. Heat olive oil in a pan and fry fishcakes for 3–4 minutes on each side until golden and crispy.
6. Serve on a base of rocket or grain of choice and drizzle over Miso Magic.