How to make Tart London's spiced sweet potato fish cakes

Jemima Jones and Lucy Carr-Ellison show us how to knock up this New York inspired brunch dish
Tart London

We grew up on Sex and the City, a show of pure escapism in which the leading ladies seemed to have the best kind of lifestyle, one where they brunched a lot of the time.

And our very first meeting was actually like something right out of the show: outside a coffee shop on New York’s Lower East Side on a warm spring afternoon in our early 20s. With coffee cups and red velvet cupcakes in hand, we sat on a stoop and immediately clicked. We experienced a mutual love affair with the city and, in particular, the brunch culture. It opened our eyes to what we had been missing in London where, at the time, ‘greasy spoons’ were still pretty much the norm.

Those New York brunch spots, where everything that you crave is on the menu, were on our minds when we created these fish cakes, ideal for a lazy Saturday brunch at home. They’re so easy to make, delicious with lime-spiked yoghurt, fresh peppery rocket and a drizzly hot sauce. We would also eat them for lunch or dinner with a salad and lemony mayonnaise. Reliving our love affair with weekend brunches has had us thinking back to those New York summer days, and secretly feeling a little bit Sex and the City ourselves.

Tart London

Ingredients

1 sweet potato, peeled, cubed and boiled until tender

1 tbsp coconut butter

3 spring onions,

finely chopped

2 inches of ginger, peeled and finely diced

1 garlic clove, minced

Zest of 2 limes

Small bunch of coriander, finely chopped, including stalks

1 tsp ground cumin

1 tsp turmeric

1 tsp garam masala

2 red chillies, finely chopped, including seeds

3 eggs

1 tbsp flour

300g smoked haddock, lightly steamed

Recipe

Lightly crush the sweet potato in a bowl with the coconut butter and season generously. Mix in the spring onions, ginger, garlic, lime zest, coriander, spices and chillies, tasting and adjusting as you go.

Mix in the egg and flour, then break in the smoked haddock — don’t over-mix at this stage, as you don’t want to break the fish up too much.

Leave to firm up in the fridge for at least 30 minutes before forming patties.

Heat a little oil in a non-stick pan and fry the cakes each side for 3-4 minutes until lightly browned.

Serve immediately with a poached egg, fresh rocket and hot sauce.

Create a FREE account to continue reading

eros

Registration is a free and easy way to support our journalism.

Join our community where you can: comment on stories; sign up to newsletters; enter competitions and access content on our app.

Your email address

Must be at least 6 characters, include an upper and lower case character and a number

You must be at least 18 years old to create an account

* Required fields

Already have an account? SIGN IN

By clicking Create Account you confirm that your data has been entered correctly and you have read and agree to our Terms of use , Cookie policy and Privacy policy .

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged in