Asian Fishcakes with Soy Chilli Broccoli and Creamy Tzatziki

Asian Fishcakes with Soy Chilli Broccoli and Creamy Tzatziki

Ingredients

For the Fishcakes

• 2 haddock fillets ( I originally used smoked but I felt this was too over-powering )

• 220g sweet potato ( you can use half parsnips and carrots instead ), chopped

• 1 slice wholemeal bread

• 1 clove garlic

• 1 lemongrass stick

• handful coriander

• 2 lime leaves, soaked in boiling water for 10 seconds then drained

• 1 small red chilli

• juice 1 lime

For the Tzatziki

• 250g full fat Greek yoghurt ( you can use 0% but it's less creamy )

• 1 clove garlic, minced

• 1/4 cucumber, finely chopped

• 1 tbsp high quality extra virgin olive oil

• handful mint, chopped

• juice from half lemon ( about 2 tbsp )

For the Soy Broccoli

• 1 broccoli head, cut into florets

• 2 tbsp low sodium soy sauce

• 2 tbsp sesame oil

• black pepper

To Serve

• leafy greens

• watercress, to serve

• lime wedges, to serve

• Sriracha, to serve

• wholegrain rice, quinoa etc. to serve

Method

- Preheat the oven to 180 degrees c. Line a tray and add the haddock fillets and sweet potato to it. Season generously then place another sheet of tin foil on top and seal the edges.

- Pop them in the oven and cook until ready ( should be opaque and flaky ). Remove the haddock and set aside to cool. Leave the sweet potato in as it will not be ready at this point.

- Add the steamed broccili, soy, sesame oil and seasoning to a bowl and let that marinated while you cook and prepare the rest of the dish.

- Once the sweet potato has cooked through, remove it from the oven and roughly mash with a fork.

- To a blender, add the bread, coriander, garlic, lime, lemongrass, lime leaves and chilli. Blitz until a sooth crumbly paste is formed.

- Pull the fish apart into flakes with your fingers and add to the blender alongside the potatoes. Pulse until everything is combined evenly.

- Line a tray with a new sheet of tin foil. Use your hands to compress and roll the mixture into 4 balls then press with your palms to form a fishcake. It's up to you how thick you want them but make sure they're not too thick or they will not warm on the inside and burn on the outside.

- Pop them in the fridge while you prepare the rest of the dish. Whisk all the ingredients for the tzatziki together in a medium-sized bowl.

- Heat the rice in the microwave for 2 minutes ( if you're cooking it yourself from scratch, make sure you do this earlier on so it's ready by this point ).

- To serve, place half of the rice into a bowl. Make a hole in the middle and fill with leafy greens. Place two fishcakes on top with a good-sized dollop of tzatziki on top with a sprinkle of seeds, squeeze of lime and some water cress to finish. Place the broccoli around the fishcakes and serve 'em up!