Sweet Potato Fish Cakes

full of healthy fats!

One of the only quibbles I have about my farmers’ market is that it seems incapable of selling produce singly.

Everywhere I turn I’m confronted with: “$3 a bag!”, “$5 for a crate!”, “Just $10 for a truckload!” (okay, maybe that last is a slight exaggeration).

I’ve never complained about it because, seriously, who complains at farmers’ markets except Monsanto employees and undercover superstore execs?!

doesn't this look beautifully inviting?

it’s hard to start shouting: “I just need ONE potato, ONE!” when confronted with all this beautiful food

It seems churlish to worry about these things when you’re being sold a bonanza of fresh, straight-from-the-soil produce at a very reasonable price.

And that’s now I ended up with a whole bag of sweet potatoes this week.

fishy mash – tastes better than it sounds

Given that there’s only me, hubs and Dog (and Dog has his own particular menu) in the house, that means sweet potato for breakfast, lunch and dinner for the foreseeable future…and hubs doesn’t even like them!

It’s grounds for divorce, really.

And that’s why I made these fishcakes…and froze them for later use, when we’re not approaching Sweet Potato Critical Mass.

the fishcakes, just chillin’

Flavoured with dill, green onions and a touch of mayo, they’re simple, easy and great for do-ahead meals.

You can swop in salmon for tuna if you want to mix it up and, if going really wild*, throw in a chili pepper for some heat.

we had ’em with homemade tartar sauce (mix mayo with chopped dill pickles and a dash of lemon juice)

*yes, our definitions of ‘wild’ may differ. I’m okay with that.

Sweet Potato Fishcakes (makes 4-5)

  • 1 large sweet potato, peeled and diced
  • 1 can tuna (or salmon)
  • 2 tbsps butter
  • 2 tbsps mayo
  • 1 generous tsp dried dill weed
  • 1 tsp lemon juice
  • 1 green/spring onion, finely chopped
  1. Boil the potato in salted water for 20-25 minutes until tender. Drain off the water.
  2. Add in the butter and mayo, season generously with salt and pepper. Mash well until all the lumps are obliterated.
  3. Transfer to a large mixing bowl and stir in the dill, lemon juice and onion.
  4. Flake in the tuna. Don’t over-stir, you want some of the chunks to remain intact.
  5. Shape into patties, chill for 30 minutes then broil or fry until golden on both sides (I stuck mine under the broiler and did them for 10 mins on each side).

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28 thoughts on “Sweet Potato Fish Cakes

  1. I was recently nominated for a Liebster Award and wanted to pay it forward by nominating you too! http://thesassyswan.wordpress.com/2012/09/12/leibster-fun/

    The Rules:
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  3. I’m planning for more and mooore fishcakes on the menu to keep the budget in check! I’ve made something similar with yogurt cheese (strained yogurt) instead of mayo when I was too lazy to do a batch 😉 worked out fine! Liked the idea of the broiler for when the cast iron is dirty…

  4. Love this! I used a Japanese sweet potato (the ones that are purple on the outside and white on the inside), salmon instead of tuna, and I didn’t have mayo so I just used an extra 2 tbsp of butter. Oh, and lime juice instead of lemon, because that’s what I had on hand. Very tasty.

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  6. These are great. I’ve made them 3 times since seeing them on Mark’s Daily Apple, and they are becoming my go to paleo lunch. Yesterday I changed the recipe. Besides the potato and fish, I added some minced onion, minced jalapeno ,1/4 t. of cumin, 1/4 t. of smoked paprika, and a drizzle of maple syrup. 1 egg for binder. I’m pretty pleased with them. the sweet potato, maple syrup and smoked paprika go togeather perfectly. Chipotle would work also.

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  12. Hi there- I’ve made these twice and both times they never firmed up. I try to pick them up to flip them, and they fall apart. I fried them both times, but I kept them in longer to see if time was the problem, and they burnt. I just put the rest that weren’t in the skillet under the broiler (which I don’t like doing because my fire alarm goes off) and they still seem really flimsy. I just don’t know what I’m doing wrong. They look nothing as firm as yours. I’ve seen other recipes with an egg and also with bread crumbs. What’s holding these together? Just the mayo? Is there any way you can measure the amount of potato mash so I know I’m not using too much? (My potato wasn’t even that large). Sorry for the long comment, but I’m lost. Thanks…

    • Hi Rebecca, sorry you’re having trouble with the fishcakes. I think the secret to firm cakes is leaving them in the fridge as long as possible before cooking them. I always make sure mine are in there for at least 30 minutes to solidify, you might want to double that to really hedge your bets. Also, I didn’t need it but you could always add a tbsp of flour (coconut works fine) to help them bind. Or ground flaxseeds. I don’t know if it’s a factor but my local sweet potatoes are the white fleshed variety NOT the orange ones (also known as boniato). I hope some of that helps, good luck! Cat

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