Pancetta Wrapped Red Mullet on Sweet Potato Cakes

Pan-fried pancetta-wrapped red mullet served over crisp, homemade sweet potato cakes and garnished with fresh basil leaves.

Quick Pork Seafood Main Course Sweet Potato

Estimated Nutrition

Calories

782.5

kcal / serving

782.5 kcal total

Carbs

52.1g

per serving

52.1 g total

Fat

48.6g

per serving

48.6 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

GrainsCereals

Plain Flour

Meat

slices

Pancetta

NutsSeeds

handful

Basil

fresh leaves to garnish

OilsFats

Olive Oil

Seafood

piece

Red Mullet

fillet

Vegetables

0.5

piece

Sweet Potato

boiled

Method

Lay three pancetta slices on a board and wrap them around the fish fillet.

Heat olive oil in a pan and fry the fish for 3 minutes per side until crisp.

Rice the boiled sweet potato and stir in 25g of butter.

Mix in 55g of flour and shape the mixture into smooth patties.

Fry the patties in the pan for 3 minutes per side until golden-brown.

Serve the fish on top of the cakes and garnish with basil.