Sweet potato and fish patties with roasted pepper salsa

Ingredients

For the patties

• 500 g sweet potatoes
• 500 g potatoes
• 1500 ml water
• 1 teaspoon salt
• 500 g skinless white fish fillet
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 20 g flour
• 1 tablespoon olive oil

For the salsa

• 2 roasted peppers
• 1 tablespoon olive oil
• 2 teaspoons Tabasco sauce

For the salad

• 1 medium cucumber (300 g)
• 1 iceberg lettuce (300 g)
• 1 heaped tablespoon hot English mustard
• 4 heaped tablespoons yogurt
• 1 tablespoon white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 40 g Feta cheese
• 15 g fresh mint
• 1 lemon

Preparation

1. Peel the sweet potatoes and potatoes, cut them into cubes and boil for 15 minutes in 1500 ml water with 1 teaspoon salt, until tender. Drain, leave to cool for 10 minutes, then mash. 2. Chop the roasted peppers and mix them with 1 tablespoon olive oil and the Tabasco sauce. 3. Cut the fish fillet into 1 cm cubes and mix it with the mash, 1/2 teaspoon salt and 1/4 teaspoon pepper. If the mixture is too sticky or watery, gradually work in the flour. 4. Divide the mixture into 16 portions and shape into patties. Heat a non-stick frying pan over medium-low heat, add 1 tablespoon oil and fry the patties in batches for 5 minutes on each side, until golden. 5. Peel the cucumber, cut it in half lengthwise and scoop out the seeds with a teaspoon, then slice it. Chop the iceberg lettuce into 1 cm pieces. 6. In a bowl, mix the mustard, yogurt, vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper and Feta. Chop the mint and add it to the bowl along with the lettuce and cucumber. Cut the lemon into wedges for serving. 7. Serve the patties with the salad, roasted pepper salsa and lemon wedges.