Alaska Pollock and Sweet Potato and Beetroot Fishcakes with Lemon Yoghurt and Greek Salad
- ⏱ 1 hour 15 minutes
- Medium
- Serves 2
- 👥 2-cook recipe
Fishcakes made with Alaska pollock, sweet potato and beetroot, served with lemon yoghurt and Greek salad.
Adapted from The Staff Canteen.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Alaska Pollock and ...
0/0
COOK 1COOK 2
1Prepare sweet potato
2Bake the pollock
Preheat your oven to 200°C
Place the pollock onto a baking tray, season with...
Once cooked, remove and allow to cool
3Plate and serve
+ 12 more steps in the app
Alaska Pollock and ...
0/0
COOK 2COOK 1
1Prepare sweet potato
Peel and dice the sweet potato
2Bake the pollock
3Plate and serve
+ 12 more steps in the app
Ingredients
- 200-250 g Alaska pollock fillet
- 400 g sweet potato (peeled and diced)
- 1 pinch salt and pepper
- ½ bunch dill
- 2 cooked beetroot
- 1 tbsp olive oil for fishcakes
- 200 ml Greek yoghurt
- 1 lemon (juiced)
- ½ cucumber
- 2 tomatoes
- 30 g mixed olives
- ½ red onion
- 6 mint leaves
- 50 g feta cheese
- 2 tbsp olive oil for Greek salad
The full plan
Split between two cooks — each step says who's on it.
1. Prepare sweet potato COOK 1
- Peel and dice the sweet potato
2. Bake the pollock COOK 2
- Preheat your oven to 200°C
- Place the pollock onto a baking tray, season with salt and pepper, and place into the oven for 7-8 minutes
- Once cooked, remove and allow to cool
🤝 Cook 2 takes over at the oven.
3. Boil sweet potato COOK 1
- Place the sweet potato into a medium-sized saucepan, cover with water, place over a high heat, bring to the boil, and cook for 10-12 minutes or until the potatoes are soft
- Once cooked, drain and allow to cool
4. Prepare Greek salad COOK 1
- Peel and chop the cucumber into a large bowl, chop the tomatoes into 1cm dice, roughly chop the olives, finely slice the red onion and mint leaves, and cut the feta into 1cm dice
- Place all the ingredients into the bowl with the cucumber
5. Mix lemon yoghurt COOK 2
- Mix the yoghurt with finely chopped dill and the lemon juice, and set aside
6. Mix fishcake filling COOK 1
- In a large bowl, mix the potato, finely chop the dill and add it to the potato, add a pinch of salt and pepper
- Flake the pollock and grate the beetroot into the mixture, Give it a good mix until it comes together
🤝 Cook 2 hands over the mixture.
7. Shape the fishcakes COOK 1
- Divide the mix into 4 balls and shape into cakes
- Once shaped, place onto a plate and chill in the fridge for at least 30 minutes
8. Dress the salad COOK 1
- Pour over the olive oil, gently toss, and set aside
9. Cook the fishcakes COOK 2
- Heat a medium-sized sauté pan over a medium heat, add the olive oil and place in the fishcakes
- Cook for 2-3 minutes on each side or until heated through
🤝 Cook 1 hands over the mix.
10. Plate and serve BOTH
- Remove and divide between 2 serving plates, pour over the yoghurt, and serve with the Greek salad
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