These low calorie, dairy-free sweet potato fishcakes are quick enough for midweek, or you can keep some in the freezer for a last minute dinner.
- 500g sweet potatoes, peeled and cut into 1cm thick slices
- Cooking oil spray
- 1 onion, finely chopped
- 500g skinless, boneless firm white fish fillets, cut into 3cm chunks
- 2 garlic cloves, crushed
- Zest 1 lemon, plus wedges to serve
- 2tsp dijon mustard
- 60g wholewheat couscous
- Steam or microwave the sweet potatoes for 8–10 min until just tender, then drain. Put in a large bowl and roughly mash with a fork, then leave to cool.
- Meanwhile, spray a large non-stick frying pan with oil and set over a medium heat. Fry the onion for 5 min or until softened. Add the fish, garlic, lemon zest and mustard, then fry, stirring gently, for 4–5 min until the fish is cooked. Set aside to cool.
- While the fish is cooling, put the couscous in a medium heatproof bowl. Pour over 6tbsp boiling water from the kettle and stir to combine. Cover and set aside for 5 min or until the water has been absorbed. Fluff and separate the grains with a fork, then transfer to a large plate.
- Add the cooled fish mixture to the sweet potato mash, then season with ground black pepper and stir to combine. With clean hands, shape the mixture into 8 x 2cm-thick fishcakes. Press each fishcake gently into the couscous to coat all over.
- To make the slaw, whisk the olive oil with the vinegar in a large salad bowl. Add the veg and toss.
- Heat a large non-stick frying pan over a medium-high heat. Spray the fishcakes with oil, then fry for 2–3 min on each side until golden on the outside and hot throughout. Serve with the slaw and lemon wedges.
To freeze:The uncooked fishcakes can be frozen, wrapped in clingfilm, at the end of step 4. Thaw before continuing with the recipe