Home made fish cakes are the best as you can see exactly what ingredients you put in. It is also a good way to use left over fish. You can also make a big batch and freeze them.
400g of sweet potatoes (you can use normal potatoes if you prefer)
250g of fish: I used a mix of prawns, cod and salmon (you can use fish of your choice)
A handful of parsley chopped finely
1 free range egg
1 tablespoon of chives
Himalayan salt and pepper
1 tablespoon of plain flour and extra for dusting
1 garlic clove chopped finely
Start by peeling the sweet potatoes and cut into chunks. Place in a pan and bring to the boil, add salt and bring to a simmer. Cook the potatoes until tender making sure they are not mushy. Drain them and put to the side to cool. Next cook the fish. I steamed mine, you can boil the fish if you like. Cook for about 8-10 minutes. Once cooked place in a colander to cool. Mash the potatoes in a bowl with a fork, remove the skin from the fish and begin to flake it adding it to the potatoes. Stir in the parsley, chives, chili flakes, garlic, (you do not have to use garlic . I just love garlic and always put it every where) salt and pepper, egg and 1 tablespoon of flour. Mix everything together and then divide the mixture into patties, dusting them with flour. Place onto a clean plate and leave them in the fridge for an hour so they become firmer. If you want to freeze them wrap them in cling film and place them into the freezer.
When you are ready to cook them heat some olive oil in a pan on medium heat, and cook your fish cakes 3-4 minutes on each side or until golden. Enjoy with a beautiful salad.