Sweet Potato Fishcakes

Makes 4 servings

Total prep time: 1 hour

Ingredients

1 cup (240 ml) sweet potatoes, peeled and roughly chopped

1 pound (454 g)/450 grams salmon fillet or 1 14.75 oz (418 g)/400 grams good quality canned salmon, drained

1 onion, finely chopped

2 tablespoons (30 ml) scallion

1 large egg, lightly beaten

¼ cup coconut flour or almond flour

sea salt and black pepper

2 tablespoons (30 ml) coconut oil

1 lemon, cut into wedges

Directions

Add water into a pot till just about covers potatoes, then bring to boil. If using fresh, place fish in a steaming tray on top of pot, cover and steam for about 10 minutes, until fish and potatoes are cooked. Alternatively, you can broil the salmon for about 15-20 minutes.

Remove steaming tray and drain potatoes. Flake the salmon with a fork and mash potatoes coarsely. Add rest of ingredients, except lemon. Mix well and form into patties.

Heat oil in a pan over low to medium heat. Cook patties 2-3 minutes per side, depending on thickness. Serve with lemon wedges and a green salad.

More Recipes You'll Love

• HOMEMADE MAYONNAISE
• Racy Rub Roast
• Cauliflower Mash

Sweet potato fishcakes are golden pan-fried patties of flaked salmon and coarsely mashed sweet potato, held together with egg and a little coconut flour. Scallion and onion keep them savory, and a squeeze of lemon at the table wakes up the whole plate. Crisp outside, soft inside, they are weeknight gold.

Pro Tips

• Steam the potatoes and salmon together — the potato water steams the fish perfectly, and you only wash one pot at the end.
• Mash the sweet potato coarsely rather than smoothly. Little chunks of potato keep the fishcakes interesting instead of pasty.
• Form the patties and chill them for fifteen minutes before frying. Cold patties hold their shape in the pan and brown more evenly.
• Fry over low to medium heat. High heat scorches the coconut flour coating before the center warms through.

Frequently Asked Questions

Can I use canned salmon?

Yes, one good-quality 14.75-ounce can of drained salmon replaces the fresh fillet. These fishcakes were practically designed for that pantry shortcut.

Can I freeze these fishcakes?

Freeze the cooked patties in a single layer and rewarm from frozen in a hot pan. The texture holds up far better than most fishcakes do.

What goes well with sweet potato fishcakes?

A green salad and lemon wedges are all they need. A little garlic aioli for dipping turns them into a proper treat.

Recipe Card

Stav Kogan

Sweet Potato Fishcakes

Print Recipe Pin Recipe

Prep Time 1 hour hr

Total Time 1 hour hr

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 cup sweet potatoes, peeled and roughly chopped
• 1 lb (450 grams) salmon fillet or 1 14.75 oz/400 grams good quality canned salmon, drained
• 1 onion, finely chopped
• 2 tbsp scallion
• 1 large egg, lightly beaten
• ¼ cup coconut flour or almond flour
• 2 tbsp coconut oil
• 1 lemon, cut into wedges

Method

 

1. Add water into a pot till just about covers potatoes, then bring to boil. If using fresh, place fish in a steaming tray on top of pot, cover and steam for about 10 minutes, until fish and potatoes are cooked. Alternatively, you can broil the salmon for about 15-20 minutes.
2. Remove steaming tray and drain potatoes. Flake the salmon with a fork and mash potatoes coarsely.
3. Add rest of ingredients, except lemon.
4. Mix well and form into patties.
5. Heat oil in a pan over low to medium heat.
6. Cook patties 2-3 minutes per side, depending on thickness.
7. Serve with lemon wedges and a green salad.

Tried this recipe?

Let us know how it was!