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

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Supper

Servings 4 people

Ingredients

  

• 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

Instructions

 

• 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.

Notes

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