- 3 slices pancetta
- 1 red mullet fillet
- 1 tbsp olive oil
- ½ sweet potato, boiled
- 25g/1oz butter
- 55g/2oz plain flour
- fresh basil leaves, to garnish
- Lay the three slices of pancetta, slightly overlapping each other, on a chopping board. Place the fish in the middle, across the pancetta, and then bring the slices up towards the middle to wrap the fish.
- Heat the olive oil in a chargrill pan and fry the fish for 2-3 minutes on both sides, or until the pancetta is crisp and the fish is cooked through.
- Press the boiled sweet potato through a potato ricer into a mixing bowl and stir in the butter. Mix in the flour until well-combined and smooth, then shape into patties using your hands. Fry in the same pan as the fish for 2-3 minutes on both sides, or until golden-brown and crisp all over.
- To serve, place the sweet potato cakes on a serving plate and place the fish on top. Garnish with fresh basil leaves.