Kumara fish cakes with slaw
Nutrition Info.(per serve)
- 500g kumarasweet-potatoX, peeled, cut in 2cm cubes
- 500g firm white fish fillets (such as hoki or ling)
- olive oil spray
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 2 teaspoons lemon zest
- 1/2 teaspoon dried oregano
- 1/3 cup wholemeal couscous (see tip)
- 1/3 cup boiling water
- cracked black pepper
- 2 teaspoons reduced-salt soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 450g bag coleslaw
- lemon wedges, to serve
Total fat 7g
Saturated fat 1g
Dietary fibre 7g
1 Steam, boil or microwave kumara for 8–10 minutes, or until just tender. Drain well and transfer to a bowl. Mash roughly with a fork and set aside to cool.
2 Steam or grill fish for 6–8 minutes, or until just cooked through. Set aside to cool then flake fish with a fork.
3 Meanwhile, spray a medium non-stick frying pan with oil and set over medium heat. Gently cook onion for 5 minutes, or until softened. Add garlic, lemon zest and oregano. Cook, stirring, for 1 minute, or until fragrant. Set aside to cool.
4 In a medium heatproof bowl add couscous and boiling water. Stir until well combined, cover and set aside to steam for 3 minutes. Fluff and separate couscous grains with a fork then transfer to a large plate.
5 In a large bowl add cooled kumara, fish and onion mixture. Season with pepper and stir until well combined. Using your hands, shape mixture into 8 x 2cm-thick patties. Press each fish cake gently into couscous to coat on both sides.
6 In a large salad bowl whisk soy sauce and lemon juice with 1 teaspoon of the oil. Add coleslaw, toss to combine and set aside.
7 Heat remaining oil in a large non-stick frying pan over a medium-high heat. Cook fish cakes for 2–3 minutes each side, or until golden brown. Serve fish cakes with coleslaw and lemon wedges.
- If you can’t find wholemeal couscous, use plain or try brown rice and cook following packet instructions.
- Make it gluten free: Use gluten-free couscous and check soy sauce is gluten free.
This recipe is part of our five-night cooking plan that uses just 10 ingredients to make five easy recipes.
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