Smoked mackerel fish cakes
Healthy easy recipe using sweet potato
Peeled, and diced. This is approximately two big ones.
gluten free flour
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.