Cod and Sweet Potato Fish Cakes
These cod and sweet potato fish cakes are a simple and tasty comfort food dinner, perfect for a family dinner. Makes approximately 6 small fish cakes.
Servings: 2 servings
Calories: 1221kcal
Equipment
Ingredients
- 2 cod fillets
- 2 small sweet potatoes peeled and cut into chunks
- ½ small white onion finely diced
- 1 garlic clove minced or finely diced
- 1 egg yolk
- 1 tablespoon fresh parsley finely diced
- ½ teaspoon dried thyme
- 1.5 tablespoon flour
- 5 tablespoon extra virgin olive oil
- pinch salt
- pinch black pepper optional
Instructions
- Preheat the oven to 200C / 390F. Once at temperature bake the fish for 25-30 minutes until cooked through.
- Boil or steam the sweet potatoes so that they are soft when pierced with a fork. Set aside to cool for a few minutes in a colander. Mash with the back of a fork or potato masher.
- Fry the onion with the thyme and garlic for 4-5 minutes until softened.
- Once the fish is ready, add it to a large bowl and allow to cool for a few minutes. Flake the fish. Add the sweet potato, onion and thyme mix, parsley, egg yolk, flour, salt and pepper to the bowl and stir to combine.
- Pour in 4-5 tbsps of olive oil to a large frying pan. Once heated, take a small handful of the fish mixture and turn it into patties using your hands. Add to the pan. Repeat for the rest of the fish mixture. Cook for 5-6 minutes until the fish cakes have cooked through and hold together. Be careful flipping so they don't break up!
Notes
- To make a fish cake, take a small handful of the fish mixture and roll between your hands to form a ball. Add to the frying pan and then flatten with a spatula to form a patty.
- For baking the fish I tend to use an ovenproof dish and then cover with a piece of aluminium foil. Discard any excess liquid after cooking.
- Don't over-mash the sweet potato. It's best to leave a few lumps as this helps the fish cakes stick together.
- Make sure the fish cakes are sufficiently cooked on one side before trying to flip them. Too soon and they could break up . . . But also keep an eye on them so they don't burn!
- If the mixture seems too wet you can add a little more flour. If it doesn't seem sticky enough, add another egg yolk.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- black pepper, which scores 2. This is optional.
- flour isn't rated on SIGHI, but wheat scores 1.
Nutrition
Calories: 1221kcal | Carbohydrates: 33g | Protein: 165g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Cholesterol: 484mg | Sodium: 565mg | Potassium: 4210mg | Fiber: 5g | Sugar: 6g | Vitamin A: 19111IU | Vitamin C: 17mg | Calcium: 209mg | Iron: 5mg