Cream cheese is the secret to the mouth melting softness of the fishcakes
Forget forks and knives, make the fishcakes into a fishburger and eat the fries with your fingers, too.
The fish cakes use both cream cheese for extra softness and moisture, and mozzarella for an irresistible melting gooeyness. The fish cakes are quite delicate, so if possible, fry them in a mini pancake pan to get the perfect round form. Another alternative is to form the cakes on a baking sheet and bake in a 200° oven until golden brown.Fish cakes
Cut fish fillets, onion and green pepper into smaller pieces, put the pieces into a food processor and run them until smooth. Add all other ingredients, cream cheese, corn starch, mozzarella, eggs, salt, pepper and chopped coriander and mix.
Warm up the frying oil in a frying pan. Shape the fish batter into round discs with a help of a spoon and drop them carefully into the pan. Fry on both sides, on medium heat until golden brown, about 3 minutes a side.Sweet potato fries
Peel the sweet potatoes and cut into discs. Cut the discs into finger thick strips. Place the strips into a bowl, add one tbsp. oil and mix. Season with salt, paprika and garlic powder according to taste, and mix. Spread on a baking sheet and fry in 220° oven for 15- 20 minutes. Turn once after 10 minutes.
Serve fishcakes with a fresh, quick salsa. Dice cucumber, red and green bell peppers and cherry tomatoes, finish up with fresh coriander, salt and pepper.
Mix your favourite chili sauce with some mayo for a great dip for fries.
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