A bit more time consuming but well worth it. They also keep well so you can eat them throughout the week.
Make sure you add a sprinkle of salt to the cakes before they go in the oven so the breadcrumbs get nice and crunchy
Cooking Time (includes preparation time): 2 Hours
1 Lime - £0.30
1 Lemon - £0.30
Plain Flour - £0.45
900g of Peas - £0.80
1 Bunch of Spring Onions - £0.50
Breadcrumbs - £0.65
Eggs - £0.89
1 Bunch of Mint - £0.70
1 Bunch of Coriander - £0.70
Red Chillies - £0.50
Lemongrass - £0.60
Ginger - £0.18
Soy Sauce - £1.00
520g of White Fish Fillets - £1.70
3 Sweet Potatoes - £0.63
Total Cost - £9.90 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Preheat oven to 180°C/356°F
Place the sweet potatoes on a baking tray. Drizzle over some olive oil and season with salt. Place in the oven for 1 hour until soft.
When the potatoes are ready, halve them and scoop out the flesh. Add the flesh to a bowl with 2 heaped teaspoons of ginger, 2 teaspoons of crushed lemongrass, a grated red chilli, a handful of chopped coriander, 2 tablespoons of soy sauce, 3 chopped spring onions and the juice of a lime.
Finely chop your fish fillets into little bits and add to the mix. Squish everything together and mould it into a big lump. Cover with tin foil and place in the fridge for 20 minutes or so to firm up.
Once firm, mould the mixture into cakes. Dip the cakes in plain flour followed by beaten egg and then breadcrumbs. Arrange the cakes on a baking tray. Drizzle olive oil on top and sprinkle on some salt. Place in the oven for 30-40 minutes until golden.
Boil your peas and drain. Add a handful of chopped mint, the juice of a lemon, olive oil, salt and pepper. Mash together.
Serve the fish cakes on top of the crushed peas, sprinkle over some lemon juice and enjoy!!