This cod fishcake recipe is made using sweet potatoes, adding a colourful and tasty twist to a favourite dish.

Ingredients below will make eight fishcakes serving four people.

Ingredients For Cod Fishcake

375g cod fillets from Walter Purkis & Sons
400g sweet potatoes, peeled and chopped
25g butter
Small bunch coriander, roughly chopped
Salt and black pepper
Milk for poaching
40g plain flour, plus extra for shaping
1 large egg, beaten
150g fresh breadcrumbs
2 tbsp. olive oil, plus extra for greasing
Lemon wedges, to serve
Mixed leaves, to serve

For the tomato salsa

250g cherry tomatoes on the vine, picked
1 tbsp. balsamic vinegar
1 tbsp. olive oil

Cooking Method For Cod Fishcake

Cook the sweet potatoes in boiling salted water for 10-15 minutes. Meanwhile, place the cod fillets in a shallow pan cover with milk and bring to the boil then take off the heat. Leave for a few minutes in the milk until cooked through, opaque and flaky.

Once cooked, drain the sweet potatoes and return them to the pan (Lid off) to steam dry for 5 minutes. Mix in the butter, coriander and seasoning, mashing with a fork until light and fluffy. Remove fish from the pan with a slotted spoon and allow to cool a little, then flake into the mash and mix gently until evenly distributed. For extra punch, add a pinch of cayenne pepper or paprika to the potato when mashing.

With floured hands, shape and press the fishcake mixture into 8 even-sized patties and set aside.

Put the flour, egg and breadcrumbs into three separate dishes and dip the fishcakes in each, first coating in the flour, then the egg, then the breadcrumbs. Arrange the coated fishcakes on a tray and chill for 30 minutes.

While the fishcakes are chilling, make the tomato salsa. Pre-heat the oven to 200°C/fan 180°C/gas mark 6. Place the tomatoes in a small baking dish and drizzle with the balsamic vinegar and olive oil. Season well, then roast for 15-20 minutes. Once cooked, roughly chop the tomatoes (leaving the oven on) and add to a serving bowl, pouring over any leftover juices from the baking dish. and a little chopped chilli to the salsa for some extra spice. Set aside until ready to serve.

When the fishcakes are chilled, grease a baking tray generously with some of the oil and add the fishcakes. Brush over the rest of the olive oil, then bake in the oven for 25-30 minutes, until golden and cooked through.

To serve, arrange the cooked fishcakes on a plate and serve with the salsa, lemon wedges and mixed leaves.

This cod fishcake recipe and image credits are from Seafish.  More recipes on the Love Seafood website