Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have 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 can achieve it.

The ingredients needed to make Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce:

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

Mix quinoa, water and salt in a saucepan. Meanwhile, heat the olive oil in a large skillet over medium heat. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.

Steps to make Sweet potato and mushroom fishcake, served with quinoa, mixed veggies and home made tartar sauce:

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

Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve. Transfer sauteed vegetables to medium bowl, stir in quinoa, pumpkin seeds and balsamic vinegar. Pour in the water, and add pinch of salt. Meanwhile, heat the olive oil in a large skillet over medium heat.

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