Practical Method to Cooking Appetizing Vickys Sweet Potato, Mixed-Fish, Fish Cakes GF DF EF SF NF

Hoping to eat Vickys Sweet Potato, Mixed-Fish, Fish Cakes GF DF EF SF NF a best restaurant's, but for some causes are not able to go to restaurants. This recipe is going to guide you with clear instructions on producing a Vickys Sweet Potato, Mixed-Fish, Fish Cakes GF DF EF SF NF like a famous chef made.

We hope you got benefit from reading it, now let's go back to vickys sweet potato, mixed-fish, fish cakes gf df ef sf nf recipe. You can cook vickys sweet potato, mixed-fish, fish cakes gf df ef sf nf using 11 ingredients and 14 steps. Here is how you cook it.

To prepare an unforgettable Vickys Sweet Potato, Mixed-Fish, Fish Cakes GF DF EF SF NF, here are the components required:

1. Prepare 340 g of white potato, peeled.
2. Get 260 g of sweet potato, peeled.
3. Use 1 of small onion, finely chopped.
4. You need 800 g of mixed white fish, smoked yellow fish and salmon, cubed.
5. You need 200 ml of milk of choice.
6. Take 150 g of frozen sweetcorn.
7. Prepare 2 tbsp of chopped parsley.
8. Take of flour to dust.
9. Provide of extra milk to dip.
10. Take of breadcrumbs to coat.
11. Take of spray oil.

After readying the ingridients, now you are ready to make your appetizing Vickys Sweet Potato, Mixed-Fish, Fish Cakes GF DF EF SF NF by following the procedures on this section:

1. Cut the white potato into even sized chunks and cut the sweet potato into chinks double the size of the white potato ie quarter the white and halve the sweet.
2. Put into a saucepan, cover with cold lightly salted water, bring to the boil and cook for 15 minutes or until the potatoes are tender.
3. Drain then let the potatoes rest on the warm hob for a few minutes to let any remaining water evaporate before mashing with a tablespoon of margarine or butter.
4. Meanwhile, add the fish chunks, onion and milk to another pan. Bring to a simmer then put the lid on the pan and take off the heat. Let stand like this for 5 minutes until the fish is opaque and cooked through.
5. Drain the milk off then add the fish and onion to the potato pan with the sweetcorn and parsley.
6. Mix through gently as to not break the fish up too much.
7. Let the mixture cool then form into 8 equal patties - make into balls first then squash them down a little so they're around an inch thick.
8. Place on a lined baking sheet and chill covered in the fridge for 30 minutes to firm up.
9. Preheat the oven to gas 7 / 210C / 425F.
10. Take 3 shallow bowls and add flour to the first, milk of choice (or beaten egg) to the 2nd and breadcrumbs to the 3rd.
11. Coat the fishcakes in the flour, then dip in the milk and finally in the breadcrumbs*.
12. Spray the baking sheet with oil and place the fishcakes back on it.
13. Spray the fishcakes with oil and bake for 10 minutes on each side until the crumb is golden and the insides are heated through.
14. At the point of breading the fishcakes you can then freeze them for later use. They'll be fine in the freezer for up to 3 months. Defrost before baking as previously instructed above. Recipe serves 4 adult portions or 8 childrens portions.

What do the abbreviations VE, VG, GF, DF, EF, SF, NF above chef Akis Petretzikis' recipes mean? There is also an egg free diet (EF) and a nut free diet (NF) that concerns individuals who are allergic to In the case, where the recipes concerned are under the "sweets and desserts" category, sugar is. These tuna fish cakes are a great way of using up leftover mashed potatoes, get the kids to help with the cooking and they may never ask for Serve the fishcakes warm with the sweet potato fries on the side. The coated fish cakes can be frozen with. Recipe: Tasty My Mixed Fish with Veg, Sweet potato Mash.

Recipe : Vickys Sweet Potato, Mixed-Fish, Fish Cakes GF DF EF SF NF

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