top of page

Fish cakes

Prep Time:

20 Minutes

Cook Time:

20 Minutes


3- 4 servings



About the Recipe

Versatile fish cakes, choose your favourite fish


  • 400g sweet potatoes, peeled and cut into medium chunks

  • 1 Tbsp olive oil

  • 240g salmon fillets (or fish of choice)

  • 150g frozen peas

  • Large handful fresh coriander or parsley, chopped

  • Coconut oil for frying

  • Rocket

  • Baby spinach

  • Broccoli

  • 1 lemon, cut into wedges


Step 1

Preheat the oven to 180°C. Place the sweet potatoes on a baking tray, toss in the olive oil, and roast until they are soft, approx. 15- 20 minutes.

Step 2

Meanwhile, steam the fish for approx. 10 minutes and the peas until soft, 3-4 minutes.

Step 3

Mash the sweet potatoes and add the peas and coriander/ parsley, mixing together

Step 4

Remove the skin from the fish (if present) and finely flake it into the potato mixture.

Step 5

Divide the mixture into 6 portions and shape them into patties.

Step 6

Heat the coconut oil in a large frying pan and fry the fishcakes over a medium-high heat for approx. 4 minutes on each side until browned.

Step 7

Serve with rocket and spinach leaves, a scattering of broccoli sprouts, and a wedge or two of lemon.

bottom of page