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

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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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 Mix quinoa, water and salt in a saucepan. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper.

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 it.

The ingredients needed to make Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce:
  1. Take 400 g sweet potatoes, peeled and cut into chunks
  2. Make ready 1 handful mushroom chopped to small pieces
  3. Take 380 g cod fillets
  4. Get 20 g butter
  5. Prepare 1 tsp coriander
  6. Take 1 tsp chilly flake (optional)
  7. Take 1 tsp smoked paprika
  8. Prepare 1 tsp Italian herb mix
  9. Take salt & pepper
  10. Take 350 g flour
  11. Get 1 egg
  12. Take 150 g breadcrumbs
  13. Get 3 tbsp olive oil

Crecipe.com deliver fine selection of quality Quinoa with sweet potato and mushrooms recipes equipped with ratings, reviews and mixing tips. Sweet Potato, onion, mushrooms, and chopped pecans are served over a bed of quinoa. This dish is perfect as a warm meal or side dish during cold weather. While that is cooking, add the water and quinoa to a saucepan.

Instructions to make Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce:
  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

This dish is perfect as a warm meal or side dish during cold weather. While that is cooking, add the water and quinoa to a saucepan. In the meanwhile, rinse the quinoa in cold water. Place the quinoa in a pot with the water or stock and bring to a boil. Peel and mash or puree the sweet potato.

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