Smoked mackerel fish cakes

John doesn’t much like fish, not even a fish finger sandwich! He will however eat fish cakes without protest.

I wanted to create some slightly different fish cakes, so I swapped potato for sweet potato and added chilli and coriander.

Smoked mackerel fish cakes

Healthy easy recipe using sweet potato
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Supper
Servings 4 people


  • 400g Sweet potato Peeled, and diced. This is approximately two big ones.
  • 1 packet smoked mackerel Approx 330g
  • 1 red chilli
  • 1/2 cup coriander
  • 1 tablespoon gluten free flour
  • 1 lemon zest and juice


  • Preheat the oven to 190C
  • Peel the sweet potatoes and cube them. Boil them until just tender. Drain, mash and set aside to cool slightly.
  • Remove the skin from the mackerel and flake the fish into the sweet potato.
  • Add the zest and the juice from half the lemon. Save the other half to squeeze over the fishcakes just before serving.
  • Stir through the flour
  • Roughly chop the coriander and add
  • Finely chop the chilli and add
  • Mix well and shape into fish cakes. I made 10
  • Place on a non stick baking tray, or use some baking parchment, and bake for 20 to 25 minutes until golden.
  • Squeeze over the remaining 1/2 of the lemon and serve immediately.


I like to serve this with some sweet chilli dipping sauce and a salad. Serve any leftovers for lunch the next day.
Keyword Easy, Healthy
Cooking For John