-1 Medium potato (skin on) cut into 1-in. chunks.
-1 Medium sweet potato (skin on) cut into 1-in. chunks.
-2 (3 ½ ounce) cans of salmon or mackerel drained.
-4 Spring onions, sliced into rounds.
-2 Handfuls of fresh flat-leaf parsley chopped.
-1 Egg beaten.
– Zest and juice of ½ lemon.
Celeriac Slaw: (celeriac is the bulb of the celery plant)
-1/2 celeriac, peeled.
-4 Teaspoons milk kefir yogurt
– Salt and Pepper
1.Preheat oven to 400 degrees F. -line a baking tray with baking paper
2.Bring a medium saucepan to a boil. Add both potatoes and cook for 20-25 minutes. Remove and roughly mash.
3.Transfer potatoes to a mixing bowl. Add salmon or mackerel along with onion, half the parsley and the egg. Mix them together, add lemon zest and just a squeeze of lemon and mix again. Mold the mixture into 6 fishcakes, bake for 30-35 min. -flip over during half time.
4.In a separate bowl, grate the celeriac, mix with yogurt or kefir, add remaining parsley, a squeeze of lemon, season to taste.
Serve together, they can last in the fridge for 2 days.