Directions
Tomato Chutney
1. In a small pot, place diced tomato, spanish onion, sugar, apple cider vinegar, cayenne pepper and fennel seed.
2. . Cook over low heat until tomatoes are completely broken down and the mixture has thickened.
3. Allow to cool and place in clean jar or container.
Fish Cakes
1. Poach haddock in salted simmering water, until easily flaked.
2. Allow fish to cool and dry.
3. Place sweet potato and fish in same bowl and add green onion, lemon juice, lemon zest, dill, chili flakes, salt and enough flour to make it able to form into round disks. If you do not need all the flour, don’t use it.
4. Form mixture into round disks.
5. Sear fish cakes on both sides in a hot pan over medium heat with canola oil until golden brown and warm in center.
6. Place on plate with 2 tablespoons chutney, some fresh arugula and a few pieces of grapefruit.