(FID) / DF / GF / Low Amines / Med Sals / MSG Free

Sweet Potato Fish Cakes (S)

Moderate salicylate, for low salicylate swap to white potato

Serve with a friendly coleslaw or mixed bean and pear salad.

For this recipe you need

  • 400g sweet potato (S) , peeled, cut into 2cm cubes
  • 400g firm white fish fillets (such as hoki or ling) or Fresh Salmon (moderate amines)
  • 1 spring onion stem , finely sliced
  • Rice Flour
  • Oil for cooking
  • Optional 1 garlic clove , crushed
  • Optional 1/4 cup of green peas (moderate glutamate)


  1. Steam, boil or microwave sweet potato for 8–10 minutes, or until just tender; drain well. Transfer to a bowl, mash roughly with a fork and set aside to cool.
  2. Meanwhile, steam or grill fish for 6–8 minutes, or until just cooked through. Set aside to cool, then flake fish with a fork.
  3. Once cooled mixed sweet potato and fish together with the garlic and spring onion (and PEAS (G) if using).
  4. Shape into patties and coat with rice flour,
  5. Heat oil in a large frying pan over a medium-high heat. Pan fry the fish cakes for 2–3 minutes each side, or until golden brown. 

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