Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Great recipe for Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce. Apart from that, it is tasty and easy to make. #ChristmasGift Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce sweet potatoes, peeled and cut into chunks • mushroom chopped to small pieces • cod fillets • butter • coriander • chilly flake (optional) • smoked paprika • Italian herb mix Mix quinoa, water and salt in a saucepan. Meanwhile, heat the olive oil in a large skillet over medium heat. Peel and mash in a bowl and set aside.
Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook 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:
- Make ready 400 g sweet potatoes, peeled and cut into chunks
- Take 1 handful mushroom chopped to small pieces
- Prepare 380 g cod fillets
- Prepare 20 g butter
- Make ready 1 tsp coriander
- Take 1 tsp chilly flake (optional)
- Take 1 tsp smoked paprika
- Make ready 1 tsp Italian herb mix
- Get salt & pepper
- Get 350 g flour
- Prepare 1 egg
- Get 150 g breadcrumbs
- Prepare 3 tbsp olive oil
This dish is perfect as a warm meal or side dish during cold weather. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper.
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
Pour a splash of water into the skillet if needed to keep the vegetables from burning. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Roast the sweet potato until tender. In the meanwhile, rinse the quinoa in cold water.
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