Sweet Potato Fish Cakes with Shredded Salad & Creamy Avocado Dressing

Author: 
Emma Jones
Sweet Potato Fish Cakes with Shredded Salad & Creamy Avocado Dressing

Description

Fish cakes made sweet by the sweetness of sweet potatoes and sweet paprika. Served with freshly shredded cabbage, carrot, cucumber, and romaine lettuce dressed with a creamy avocado dressing.

Notes

  • Serves 4
  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Nutritional Value per Serving:
  • Total Carbs: 43g
  • Fibre: 11g
  • Net Carbs: 32g
  • Protein: 33g
  • Fat: 19g

Ingredients

320 g
Sweet Potato (boiled and cold without skin)
500 g
White Fish (Hake, Cod, or Haddock)
4
Egg Yolk (Large)
8 ds
Sea Salt
8 ds
Black Pepper
5 clv
Garlic
2 t
Paprika (Sweet)
4 t
Parsley (Dried)
1 T
Extra Virgin Olive Oil
160 g
Romaine Lettuce (Shredded)
320 g
Red Cabbage (Shredded)
320 g
Carrot (Shredded)
320 g
Cucumber (Shredded)
160 g
Avocado
200 g
Fromage Frais
1 T
Lemon juice

Instructions

  1. With a blender or food processor, blend the sweet potato, white fish, egg yolks, 4 cloves of garlic, 4 dashes of salt & pepper, 4 tsp. parsley, 2 tsp. sweet paprika until smooth.
  2. Heat a frying pan. Turn the heat down to low/medium and add the extra virgin olive oil. Now, with a tablespoon, spoon out and shape the mixture and then drop the cake onto the pan. Flatten the cake with the back of the spoon and repeat. Leave each cake to cook for 4 to 5 minutes before flipping over.
  3. Meanwhile, shred the cabbage and lettuce and cucumber and add them to a large bowl. Then grate the carrot into the bowl.
  4. Now for the dressing, blend together the avocado, fromage frais, lemon juice, and the remaining salt & pepper and garlic. Coat the salad with most of the dressing and set aside a tablespoon or two of the dressing for the fish cakes.
  5. Finally, serve the sweet potato fish cakes with the shredded salad and avocado dressing. Bon appétit.