Sweet Potato Fishcakes

Sweet Potato Fishcakes

Services provided:



2 sweet potatoes peeled and halved
250g potatoes peeled and diced
1 pack smoked mackerel fillets
1 red chilli deseeded and finely chopped
2 tbsp chopped fresh coriander
1 lemon
100g fresh breadcrumbs
1 egg
50g plain flour


1. Boil the potatoes and sweet potatoes for 20 minutes until soft then mash, leave to cool. Tip: once drained, put back on a low heat and mash whilst on the hob, this will help remove any excess water
2. Place the fish in a pan and cover with water and poach gently for 10 minutes
3. Place the mash into a large bowl, flake in the fish, squeeze half the lemon and add the chilli and coriander then using your hands mix everything together really well and shape into patties, cover and leave to cool in fridge for 30 minutes.
4. Break the eggs into a shallow dish or tray and whisk to break the yolk and place the breadcrumbs and flour on separate trays or plates
5. Dip each fishcake in flour then into the egg then into breadcrumbs covering well. Do this twice if you like extra crunch.
6. Place in pre heated oven at 180°C for 25 minutes until golden or place under hot grill for 7 minutes on each side.
Serve with some steamed vegetables or a lovely fresh salad


Try adding a teaspoon of Thai green curry paste for a different flavour