4 large or 6 small fish cakes

Prep Time: 40 mins


600g meagre, known as Gurbell, filleted
1 spring onion
3 tbsps. capers
A handful of fresh mint
½ a sweet potato
The rind of 1 lime
1 egg
Coconut oil


Bake the fish in the oven at 160c for around 25 minutes with a little bit of oil and add some water to the dish before placing the fish in the foil.
Peel the sweet potato, chop and boil for around twelve minutes until soft. Strain and set aside. In a blender add the mint and lime rind and blend until mint is in tiny pieces. Add the sweet potato, fish, seasoning and egg and pulse so all the ingredients mix together but don’t over mix as you will end up with a puree.
Add some polenta to a bowl and heat a pan with coconut oil, make the cakes with your hand, dip into the polenta and cook the cakes a couple of minutes on each side. I placed these cakes on vermicelli noodles which were shallow fried in some coconut oil. A dollop of mayo finishes off this dish perfectly