Formula of Mexican Style fish Cakes
Fixings:2 medium sweet potatoes
½ pack of coriander
½ group of spring onions
1 old fashioned corn
2 x 120g tins sardines in olive oil
100g cornmeal polenta
1 tablespoon chipotle bean stew sauce
100g plain yogurt
Technique:Preheat the broiler to 180ºC/gas 4. Prick the sweet potatoes with a blade and place specifically onto the broiler rack. Cook for 60 minutes, turning part of the way through. Turn off the broiler yet leave the potatoes in there for 30 minutes. Evacuate, put aside to cool, then peel off the skin and pound the tissue.
Pick and finely cleave the coriander leaves, trim and finely slash the spring onions.
Heat the broiler again to 180ºC/gas 4. Run a sharp blade down the sides of the corn cob to evacuate the pieces, then split them up. Channel the sardines and spot in a vast dish with the sweet potato squash, corn parts, coriander and spring onions. Season well, include the juice and pizzazz of 1 lime, then blend well to consolidate.
Separate the blend into eight and shape into rounds, straightening every one into a fish cake. Move them in the polenta, place on a lined plate and pop in the cooler for no less than 30 minutes.
Place a substantial, ovenproof skillet over a medium warmth, include a little oil and broil the fish cakes until brilliant, around 2 to 3 minutes every side (you may need to do this in bunches). Come back to the broiler for 10 minutes.
In a dish, blend the pizzazz and juice of ½ a lime with the bean stew sauce and yogurt. Season and disperse over some coriander. Present with the fish cakes, a fresh serving of mixed greens and the remaining lime cut into wedges.