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sweet potato and ginger fish cakes on a white plate with a small bowl of tahini dressing.
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5 from 4 votes

Sweet Potato and Ginger Fish Cakes

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.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, British
Diet: Gluten Free
Servings: 5 fish cakes
Calories: 426kcal
Author: Claire

Ingredients

  • 2 cod fillets frozen (approx. 200g)
  • 2 medium sweet potatoes peeled and cubed
  • ½ cup broccoli
  • 2 teaspoon olive oil
  • ½ teaspoon dried thyme
  • ½ cm piece of fresh ginger grated, or ½ teaspoon dried ginger powder
  • ¼ teaspoon turmeric
  • pinch salt
  • pinch black pepper optional

Tahini dressing

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.
 
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 so only use if you know you tolerate well.
  • black pepper - scores 2. This is optional.

Nutrition

Calories: 426kcal | Carbohydrates: 20g | Protein: 67g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 155mg | Sodium: 250mg | Potassium: 1852mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13034IU | Vitamin C: 14mg | Calcium: 100mg | Iron: 2mg