Sweet Potato Fish Cakes (S)(A)

For this recipe you need

  • 400g SWEET POTATO * , peeled, cut into 2cm cubes
  • 4000g firm white fish fillets (such as hoki or ling)
  • 1 spring onion , finely sliced
  • 1 garlic clove , crushed
  • 1/4 cup of GREEN PEAS # (optional)
  • Rice Flour
  • Oil for cooking


  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 # 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. 

Serve with coleslaw or other suitable salad


  • Contains moderate salicylate (*) and moderate glutamate (#) foods
  • For low glutamate leave out peas
  • For low salicylate swap sweet potato to peeled white potato
Print Friendly, PDF & Email

Related Posts

Leave a Reply

Your email address will not be published.

Friendlier Food
Close Cookmode
error: Content is protected !!