Recipe: Yummy Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce

  • 2 min read
  • Jan 30, 2021

Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce. Serve with salad as a starter, or with quinoa & mixed vegetables for a light main course. Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce.

Recipe: Yummy Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce Recipe: Recipe Information – Description: – Sweet potato mushroom quinoa is a delicious American recipe usually served as a appetizer. The overall cooking skill level is considered easy. Peel away the skins of the sweet potato and mash it together in a bowl. 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.

Ingredients of Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce

  1. It’s 400 g of sweet potatoes, peeled and cut into chunks.
  2. It’s 1 handful of mushroom chopped to small pieces.
  3. You need 380 g of cod fillets.
  4. It’s 20 g of butter.
  5. Prepare 1 tsp of coriander.
  6. It’s 1 tsp of chilly flake (optional).
  7. Prepare 1 tsp of smoked paprika.
  8. You need 1 tsp of Italian herb mix.
  9. You need of salt & pepper.
  10. It’s 350 g of flour.
  11. Prepare 1 of egg.
  12. You need 150 g of breadcrumbs.
  13. It’s 3 tbsp of olive oil.

Mix together and form into patties. Re-heat the skillet to medium-high heat. • Bring almond milk to a boil and add in mashed sweet potatoes, stirring until incorporated. Add red quinoa and oatmeal and bring back to a boil, stirring constantly. Toss the roasted sweet potatoes with the chickpeas, quinoa, scallions, cabbage, feta, almonds, and salad greens.

Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce instructions

  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.

Drizzle with olive oil, the lemon juice, and a few generous pinches of salt and pepper. Add more lemon juice and season to taste. Add broth, quinoa, wine, salt, cumin, cinnamon and cayenne. Remove from heat and stir in the sweet potatoes and chicken. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper.

source: cookpad.com

pinit fg en rect red 28

Related Post :

Leave a Reply

Your email address will not be published. Required fields are marked *