Recipe: Appetizing Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce

Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce. Great recipe for Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce. We'll start with the most obvious yet most perfect partnership. Fish cakes won't be nearly as good without a dipping sauce - and tartar sauce is the best of them all.

Pour eggs and ground oats into the bowl; stir until the mixture comes together. 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 Mushrooms and Green veggies. Easy brothy Mushroom Chickpea Soup with pepper, cayenne, ginger, garlic and cinnamon. You can have 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 it.

Ingredients of Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce

1. Prepare 400 g of sweet potatoes, peeled and cut into chunks.
2. It's 1 handful of mushroom chopped to small pieces.
3. It's 380 g of cod fillets.
4. You need 20 g of butter.
5. It's 1 tsp of coriander.
6. Prepare 1 tsp of chilly flake (optional).
7. It's 1 tsp of smoked paprika.
8. You need 1 tsp of Italian herb mix.
9. It's of salt & pepper.
10. You need 350 g of flour.
11. It's 1 of egg.
12. Prepare 150 g of breadcrumbs.
13. You need 3 tbsp of olive oil.

Peppery flavorful soup for the cold season. Yes, you CAN eat vegetables on Coumadin (warfarin)! These Coumadin (warfarin) safe vegetables, starches and sauces will put variety back into your daily meals. Quinoa, sweet potatoes, broccoli, kale, tomatoes, green onions, olive oil, lemon juice, garlic, and vegetable seasoning..

Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce step by step

1. 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)..
2. 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..
3. 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..
4. 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..
5. 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.

Boneless chicken on a bed of mixed vegetables, with potato wedges.. homemade tartar sauce, between slices of our multigrain burger bun. A mushroom & beef blended patty on sourdough brioche bun with sunny side egg, cheddar cheese & sweet potato fries.. To make this vegan sweet potato pasta sauce, start with baking or cooking your sweet potato until the flesh is soft. The easiest and quickest way is to microwave it. Check out the menu for The Red Lion.