I’m so glad the weather is turning warmer and it’s finally looking like a beautiful Spring! When the sun is shining, it feels much easier to eat healthily and not feel like you need a billion grams of carbs to fill yourself up and to keep warm. When I was younger, I never used to mind winter, but now, I’m definitely a warm weather girl. Spring is a beautiful time of year and I think it gives you more motivation to look after yourself and your body more.
A few weeks ago, I made some salmon fishcakes which were delicious, and I really wanted to try something new this week that was quite light and that we could have with salad. I’m much more of a salad eater than Tom is, so I know I have to make something really tasty to ensure he enjoys the salad part to the meal! When we went shopping at the weekend, we went to Aldi which I wouldn’t normally do. However, it was close to where we were and much easier than traipsing across town. We had some cold meats and cheese for lunch, but neither of us particularly enjoyed the chorizo slices we got. They were cut quite thickly and the taste was slightly odd. They were only 89p for the packet, but instead of chucking them away, I thought I could use them in something else. Hence, the fishcakes.
I never usually buy cod as it’s quite expensive and the portion sizes are quite small, but I got a couple of packets in Tesco’s yesterday in the 3 for £10 deal so wasn’t too bad for the quantity I ended up getting. Fishcakes are a bit of a faff to make but they’re so worth it. They taste so good and are so filling! I can only ever manage one but Tom can always pack away two. This recipe makes 6 decent size ones, and I gave two to our friend to have so they didn’t go to waste. Personally, I wouldn’t recommend freezing Fishcakes because the potato and fish in them absorbs so much water that when you cook them, they just fall apart and go ridiculously mushy.
Prep time – 20-30 minutes.
Cooking time – 10 minutes.
- 500g sweet potato, diced.
- 500g cod fillet, cut into large chunks.
- 1 medium red onion, finely chopped.
- 1 tsp lazy garlic.
- 1 tsp lazy chilli.
- 80g sliced chorizo, diced.
- Zest and juice of one lemon.
- 2 eggs.
- Breadcrumbs (I didn’t weigh them out – just enough to coat the fishcakes).
- Salt and pepper.
- Boil the sweet potato and when it is soft enough to mash, drain it off, but save the water to cook the cod in. Mash the potato and add to a large mixing bowl.
- Poach the cod in the potato water for around 5 minutes. Add to the potato.
- In a large frying pan, add the chorizo and leave to cook on a medium heat for 5 minutes. This will generate its own oil. Add the onion, garlic and chilli. Cook for a further 5 minutes. Add to the cod and sweet potato. Mix all the ingredients thoroughly together.
- Shape the mixture into cakes, you should get 6 even ones.
- Dip the cakes into the egg and then roll in the breadcrumbs.
- Fry in some oil for around 6 minutes each side. Don’t let the pan get too hot as they will burn.
- Serve with fresh salad and homemade tartare sauce (dijon mustard, mayo, gherkins and capers).