FISHCAKES

makes 2 portions (12 small fishcakes)

Ingredients:

• 1 cup cooked sweet potato, roughly mashed with a fork
• 1 raw salmon fillet, cubed
• 1 Tbsp capers, chopped (optional)
• ½ cup frozen garden peas (thawed)
• 1 egg
• 1 Tbsp rice flour (or any other flour)
• 4 spring onions, finely sliced
• a small handful of dill, finely chopped
• salt and black pepper to taste
• olive oil for frying
• avocado, lemon & a bit of kimchi to serve with

Method:

1. Mix all ingredients together in a bowl and shape 12 little patties.
2. Fry in olive oil on a medium heat for a couple of minutes each side (alternatively bake in the oven for 12 mins at 180C fan)
3. Serve with some bitter salad herbs, plenty of lemon, avocado and some kimchi for an extra digestive zing.