One of the only quibbles I have about my farmers’ market is that it seems incapable of selling produce singly.
Everywhere I turn I’m confronted with: “$3 a bag!”, “$5 for a crate!”, “Just $10 for a truckload!” (okay, maybe that last is a slight exaggeration).
I’ve never complained about it because, seriously, who complains at farmers’ markets except Monsanto employees and undercover superstore execs?!
It seems churlish to worry about these things when you’re being sold a bonanza of fresh, straight-from-the-soil produce at a very reasonable price.
And that’s now I ended up with a whole bag of sweet potatoes this week.
Given that there’s only me, hubs and Dog (and Dog has his own particular menu) in the house, that means sweet potato for breakfast, lunch and dinner for the foreseeable future…and hubs doesn’t even like them!
It’s grounds for divorce, really.
And that’s why I made these fishcakes…and froze them for later use, when we’re not approaching Sweet Potato Critical Mass.
Flavoured with dill, green onions and a touch of mayo, they’re simple, easy and great for do-ahead meals.
You can swop in salmon for tuna if you want to mix it up and, if going really wild*, throw in a chili pepper for some heat.
*yes, our definitions of ‘wild’ may differ. I’m okay with that.
Sweet Potato Fishcakes (makes 4-5)
- 1 large sweet potato, peeled and diced
- 1 can tuna (or salmon)
- 2 tbsps butter
- 2 tbsps mayo
- 1 generous tsp dried dill weed
- 1 tsp lemon juice
- 1 green/spring onion, finely chopped
- Boil the potato in salted water for 20-25 minutes until tender. Drain off the water.
- Add in the butter and mayo, season generously with salt and pepper. Mash well until all the lumps are obliterated.
- Transfer to a large mixing bowl and stir in the dill, lemon juice and onion.
- Flake in the tuna. Don’t over-stir, you want some of the chunks to remain intact.
- Shape into patties, chill for 30 minutes then broil or fry until golden on both sides (I stuck mine under the broiler and did them for 10 mins on each side).
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