Sweet potato fishcakes are a revelation! I like potatoes, but the sweet ones have so much more flavour and are better for you. This recipe serves 2.

2 Sweet potatoes

Red chilli, sliced

1 bunch of fresh coriander, chopped

200g Hot smoked salmon

Lemon, zest only

1 teaspoon Dijon mustard


Peel the potatoes, chop and boil in seasoned water until cooked through and tender

Mash and leave to cool

Combine with the other ingredients, season with sat to taste and shape into patties

Gently fry them in some hot oil until golden brown

Serve with a poached egg

We also served this with some roasted beetroot and a dill hollandaise (optional)


To poach an egg

Bring a pan of water to a simmer (even small bubbles in short intervals) and pour a large glug of white wine vinegar in

Crack your eggs straight into the pan, ideally over the bubbles and cover with a lid if the temperature of the water lowers, bubbles subside and the eggs are rapidly sinking to the bottom of the pan

You can cook up to 4 eggs in an 8 inch pan

Check after 3 minutes if the egg whites are set

When ready take out with a slotted spoon and pat dry on a kitchen roll


For the hollandaise

3 tablespoons of white wine vinegar and 10 white peppercorns, reduced to 1 tablespoon

Place 3 egg yolks into a mixer, with the reduction and a pinch of salt

Whilst the motor is running, pour 250g of just melted and therefor still warm butter in

Season with more salt and lemon juice if necessary, stir some chopped dill in