Zingy Sweet Potato Fishcakes

These zesty fish cakes are fab, the perfect Friday night indulgence.

photo 2


1 Large sweet potato, peeled and chopped
1 Egg – beaten
2 Cod fillets
Zest of 1 Lemon Juice of 1/2 Lemon
1/2 tsp black pepper
1/2 tsp ground cumin
1 tbsp Italian herb seasoning
1/2 tsp Spanish smoked paprika
1 inch piece of ginger – peeled and grated
2 cloves of garlic – crushed
1 red chili – finely chopped
1/2 a white onion – finely chopped
3 tbsp coconut oil
1 tbsp olive oil
Handful of coriander – finely chopped
1/2 cup almond flour
Lemon/ lime wedges and a handful of baby spinach to serve

Makes: 6-8


  1. Pre-heat the oven to 200Β°c/392Β°F. Place the sweet potato on a baking tray and cover with 1 tbsp of melted coconut oil and the Italian herb seasoning. Place in the oven for 20 minutes, turning the potatoes over after the first 10 minutes.photo 1 (2)
  2. Parcel the fish up in tinfoil lined with coconut oil, pepper, lemon juice and zest as shown. When the potatoes have 8 minutes left to cook, place the fish in the oven.photo 2 (1)
  3. In the mean time heat the pan over a medium and melt 1 tbsp of coconut oil, add the garlic, chili and ginger. Allow to cook for 1-2 minutes taking care that it does not burn.
  4. Add the onion to the pan and saute until they become translucent, roughly 5-6 minutes.
  5. Remove the ingredients from the pan and place in a bowl to cool.
  6. Remove the cod and sweet potatoes from the oven and allow to cool.photo 3 (1)
  7. With a fork mash the potato and add to the bowl with all the remaining ingredients and combine.photo 4Β photo 5
  8. Heat the pan over a high heat with the olive oil, using a spoon place the cakes onto the pan and lower the heat.photo 1 (1)
  9. After 2-3 minutes and flip the cakes.
  10. Lower the heat and allow to cook for a further 2-3 minutes.photo 1
  11. Serve and enjoy πŸ™‚

2 Comments on “Zingy Sweet Potato Fishcakes

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