Alaska Pollock and Sweet Potato and Beetroot Fishcakes with Lemon Yoghurt and Greek Salad


Fish Cakes:

1 fillet of Alaska pollock (200g-250g)
400g sweet potato peeled and diced
Pinch of salt and pepper
½ bunch dill
2 small cooked beetroot
1 tbsp. olive oil

Lemon Yoghurt:

200ml Greek yoghurt
Juice of 1 lemon
½ bunch dill

Greek Salad:

½ cucumber
2 tomatoes
30g mixed olives
½ red onion
6 mint leaves
50g feta cheese
2tbsp. olive oil


•Pre-heat your oven to 200oc.

•Place the pollock onto a baking tray and season with salt and pepper and place into the oven for 7-8 minutes. Once cooked remove and allow to cool.

•Place the sweet potato into a medium sized saucepan and cover with water, place onto a high heat and bring to the boil and cook for 10-12 minutes or until the potatoes are soft. Once cooked drain and allow cool.

•In a large bowl mix the potato, finely chop the dill and add to the potato, add a pinch of salt and pepper. Then flake the pollock and grate the beetroot into the mixture and give a good mix until it comes together.

•Divide the mix into 4 balls and shape into cakes. Once shaped place onto a plate and chill in the fridge for at least 30 minutes.

•Next mix the yoghurt with finely chopped dill and the lemon juice and set aside.

•For the Salad, peel and chop the cucumber into a large bowl, chop the tomatoes into 1cm dice, roughly chop the olives, finely slice the red onion and mint leaves, cut the feta into 1cm dice. Place all the ingredients into the bowl with the cucumber. Pour over the olive oil and gently toss and set aside.

•Heat a medium sized sauté pan over a medium heat, add the olive oil and place in the fishcakes, cook for 2-3 minutes on each side or until heated through.

•Remove and divide between 2 serving plates and pour over the yoghurt, serve with the Greek salad.