Fish cake with sweet potato mash

Ingredients for 2 servings:

• 300 g fish fillet(s) (pike-perch, sea bream, etc.)
• 2 limes
• 1 clove(s) garlic
• 1 bunch of dill
• 1 bunch of parsley
• 1 bunch of chives
• 150 g oat flakes, fine
• 2 eggs
• 2 tbsp rapeseed oil
• 2 large sweet potatoes
• 3 tbsp olive oil or some butter or a dash of cream
• 1 pinch(s) nutmeg
• 1 red chili pepper(s)
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash and peel the sweet potatoes, cut into small pieces, and boil in salted water for about 15 minutes. For the fish cakes, clean the fish, pat dry, and cut into small cubes. Peel the garlic clove and roughly chop it. Wash the chili and cut it into fine rings. Finely chop everything together using a hand blender or a food processor. Add the eggs and oats. Finely chop all the herbs and add them as well. Add the grated zest and juice of one lime. Season with salt and pepper. Mix everything until a workable dough forms, thickening with more oats if necessary. Shape the mixture into equal portions with wet hands, fry in rapeseed oil for 5 minutes on each side, and let it simmer for another 5 minutes over a lower heat. The sweet potatoes should be done by now. Drain and mash while still hot. Mix with the zest and juice of the second lime, nutmeg, salt, pepper, and olive oil until smooth. A crisp salad or, as in my recipe picture, some soy stir-fried vegetables go great with this dish. Variation: The sweet potatoes also work well with floury potatoes.