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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