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    Home Β» Recipes Β» Fish

    Published: Mar 7, 2021 Β· Modified: Sep 19, 2022 by Claire Β· This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases Β· 3 Comments

    Sweet Potato and Ginger Fish Cakes

    Jump to Recipe Print Recipe

    These sweet potato and ginger fish cakes are a real comfort food treat for adult and kids alike. Easy to make, and mostly with pantry staples, the ginger and turmeric give a nice hum of heat. Perfect for a weekend lunch or dinner.

    sweet potato and ginger fish cakes on a white plate with a small bowl of tahini dressing next to them.

    If you love fish dinners as much as my family does, perhaps you would also like to see my baked cod with pesto, and for a bit of summer fun, my cod with mango salsa. Both use frozen fish for a tasty but simple weeknight dinner!

    This recipe is a perfect family dinner, and is made without eggs or dairy so is suitable for those dietary requirements. It is also a gluten free recipe.

    Jump to:
    • ⭐ Why this recipe is so good
    • πŸ¦€ Ingredients
    • 🍽 Sauce options
    • πŸ”ͺ Step by step instructions
    • πŸ’­ Recipe tips and notes
    • πŸ“‹ Frequently asked questions
    • 🍽 More tasty fish dishes
    • πŸ“– Recipe
    • πŸ’¬ Comments

    ⭐ Why this recipe is so good

    • The best comfort food: the combination of flaky fish and sweet potato always feels like a comfort food dinner to me!
    • Full of flavour: the hint of ginger provides a nice spiciness to the fish cakes.
    • Uses frozen fish: no need to worry about using fresh fish, you simply need to go to the freezer for this recipe!

    πŸ¦€ Ingredients

    While those familiar with my recipes here will know that I already have a recipe for sweet potato fish cakes, I wanted to do another version as I know many people prefer not to eat dairy or eggs. This recipe has neither, and the main ingredients are:

    Frozen cod: you only need to head to the freezer for this recipe!

    Sweet potato - the creaminess of sweet potato goes perfectly with the fish, and makes these fish cakes the best colour! I had to reduce the saturation in these photos as they were naturally almost neon. The sweet potato also holds the fish cakes together.

    Broccoli - for some greens, and to sneak some extra vegetables in too.

    Ginger - for a nice background hum of heat. I don't make these too strong but you can always add more if you like. If you don't have fresh ginger then I have also used dried ginger powder and they turned out great.

    Turmeric - with a lot of reputed health benefits, the turmeric gives extra flavour and contributes to the colour too! I like the Simply Organic ground turmeric root.

    🍽 Sauce options

    Fish dishes usually have tartare sauce on the side. With lots of vinegar, gherkins and spices, tartate sauce wouldn't be the best option on a low histamine diet.

    Instead, I use tahini sauce which is my go-to for most dishes. It's easy to make and has a lovely creamy taste and texture.

    πŸ”ͺ Step by step instructions

    Making these ginger fish cakes is very simple, with just a few steps:

    glass bowl of sweet potato and flaked fish mixture.
    five fish cakes being fried in a pan.

    Step 1

    Bake your cod fillets until thoroughly cooked through and white throughout. It should take 25-30 minutes.

    Step 2

    Boil or steam the sweet potato until softened, and then combine with the fish (flake once cool enough to handle) and other ingredients in a bowl.

    Step 3

    Form the mixture into patties and then pan fry to make your fish cakes.

    πŸ’­ Recipe tips and notes

    • Don't be tempted to skip the step of baking the fish first. As we are using frozen fish, it needs to be full cooked through as the pan fry won't be sufficient.
    • Adjust the amounts of ginger and turmeric to your preference. These quantities are for a background hum of heat, rather than a 'spicy' flavour.
    • Wet your hands before forming the mixture into patties to make it easier (and less sticky!).

    πŸ“‹ Frequently asked questions

    Do I have to bake the fish before making the fish cake patties?

    Yes, definitely don't skip this step! This recipe uses frozen fish and it needs to be thoroughly cooked, and simply frying won't do that.

    How do I stop the fish cakes falling apart?

    The sweet potato should hold the fish cakes together as it quite a 'sticky' ingredient. But it's part of the fun if they are a little flaky, no?

    Can I make these as spicy sweet potato fish cakes?

    Yes, feel free to add more ginger and turmeric to up the flavour to taste preference!

    sweet potato fish cakes on a white plate with salad leaves.

    🍽 More tasty fish dishes

    Almond crusted cod

    Italian herb crusted cod

    Honey ginger baked cod

    Cod with mango salsa

    Baked cod with a pistachio crust

    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!

    πŸ“– Recipe

    sweet potato and ginger fish cakes on a white plate with a small bowl of tahini dressing.

    Sweet Potato and Ginger Fish Cakes

    Claire
    These sweet potato fish cakes are an easy recipe for adults and kids alike with a gentle hum of heat from ginger and turmeric. Makes approximately five small fish cakes.
    5 from 4 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Course Dinner, Lunch, Main Course
    Cuisine American, British
    Servings 5 fish cakes
    Calories 426 kcal

    Ingredients
      

    • 2 cod fillets frozen (approx. 200g)
    • 2 medium sweet potatoes peeled and cubed
    • Β½ cup broccoli
    • 2 teaspoon olive oil
    • Β½ teaspoon dried thyme
    • Β½ cm piece of fresh ginger grated, or Β½ teaspoon dried ginger powder
    • ΒΌ teaspoon turmeric
    • pinch salt
    • pinch black pepper optional

    Tahini dressing

    • 2 tablespoon tahini
    • 1 tablespoon water
    • pinch sweet paprika

    Instructions
     

    • Preheat the oven to 200C / 390F. Once at temperature place the cod fillets in an oven proof dish and cover loosely with foil. Add the broccoli to a separate dish and drizzle lightly with olive oil. Bake for 25-30 minutes until the fish is thoroughly cooked.
    • Boil (or steam) the sweet potato for 8-10 minutes until softened. Transfer to a bowl and allow to cool for a few minutes. Once the fish is ready, add to the bowl along with the herbs and spices. Flake the fish with your hands. Tear the broccoli into small pieces and add to the bowl. Stir thoroughly.
    • Heat the olive oil in a pan. Wet your hands and form the mixture into small fish cakes. Transfer to the pan. Pat down if necessary to form the patty shape. Allow to fry for 8-10 minutes, flipping (carefully!) a couple of times.
    • Make the tahini dressing by combining the tahini and water. Stir well until it forms a thick creamy sauce. Add more tahini if too thin, more water if too thick for your preference. Sprinkle with a little sweet paprika.
    • Plate up your fish cakes, with a salad or vegetables of choice and the sauce. Enjoy!

    Notes

    • Don't be tempted to skip the step of baking the fish first. As we are using frozen fish, it needs to be full cooked through as the pan fry won't be sufficient.
    • Adjust the amounts of ginger and turmeric to your preference. These quantities are for a background hum of heat, rather than a 'spicy' flavour.
    • Wet your hands before forming the mixture into patties to make it easier (and less sticky!).
    • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
    Β 
    Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
    All ingredients score 0 on the SIGHI list, with the exception of:
    • cod - scores 0 if frozen, but please see the SIGHI list for more information.
    • ginger - scores 1.
    • sesame (for the tahini) - scores 1. It is also a potential allergen.
    • black pepper - scores 2. This is optional.
    Β 

    Nutrition

    Calories: 426kcalCarbohydrates: 20gProtein: 67gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 155mgSodium: 250mgPotassium: 1852mgFiber: 3gSugar: 4gVitamin A: 13034IUVitamin C: 14mgCalcium: 100mgIron: 2mg
    Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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    Reader Interactions

    Comments

    1. Katie Clark says

      March 14, 2021 at 1:25 pm

      I'm making this for myself tonight, using crab because I don't need to worry about the MCAS. My family is having lasagne and while I can make it GF and DF, this sounded better.

      Reply
    2. Carrie Kellenberger says

      March 12, 2021 at 6:09 am

      5 stars
      I should left a comment on this recipe when I forwarded it to my hubs last week. We love fish cakes and crab cakes, and he's certainly the expert in our relationship. Terrific recipe, Claire. I'm looking forward to him making this for me! πŸ™‚

      Reply
      • throughthefibrofog says

        March 12, 2021 at 9:03 am

        Thanks Carrie! Hope you both like the recipe. Enjoy your dinner together! πŸ™‚

        Reply

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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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