• 2 large sweet potatoes
  • 250g potatoes
  • 750g white fish fillets (I used Nile Perch)
  • 2 red chillis, deseeded and finely chopped
  • 2 handfulls of fresh coriander, chopped
  • 100g polenta
  • 4 tbsp olive oil
  • 4 tbsp mayonnaise
  • 2 teaspoons powdered wasabi, or wasabi paste to taste
  1. Peel the sweet potatoes and potatoes and cut into chunks. Place in a pan of salted cold water and bring to the boil and cook for 15 minutes. Drain, mash and then leave to cool.
  2. Put the fish in a saucepan of cold water to cover and bring up to the boil. Then turn off the heat and leave covered for 6-8 minutes to cook gently. Remove from the pan and leave to cool until you can flake in to the potato mixture.
  3. Stir in the chopped chilis and coriander and season to taste.
  4. Shape the mixture in to 6 balls and if you can, press into circle moulds so that each fishcake is the same size. Place them in the fridge to cool until ready to cook.
  5. When ready to fry, heat the olive oil in a pan. Pour the polenta on to a plate and roll each fishcake in the polenta to coat. Fry for 4-5 minutes on each side. They can now be served but if you wait, you can place them in a pre-heated oven 140Fan/160C/Gas 4 for up to 20 minutes just to keep them warm.
  6. Meanwhile, mix the mayonnaise with the wasabi. Serve with the fishcakes.

Adapted from a recipe from Delicious Magazine