Healthy and easy to make! The sweet potato fish cakes recipe is one of the uncomplicated and nutritious meals perfect for your bundle of joy’s lunchbox this Friday.
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Sweet potato fish cakes
Ingredients
For the fish cakes:
- 600 grams sweet potato, diced
- 50 grams frozen peas
- ½ bunch fresh chives, finely chopped
- 3 cans tuna, drained
- 1 tablespoon lemon juice
- 1 large egg*, beaten
- 1 tablespoon plain whole wheat flour, plus extra for dusting
- 2 tablespoons cooking oil
- 1 small onion, chopped
- Salt and pepper, to taste
Egg replacement tip: Use 3 tablespoons of sandwich spread instead of eggs. Not only will it bind the ingredients, but it will add a delicious tang to the overall taste of the fish cake.
For the dip:
- 2 tablespoons of thick and creamy mayonnaise
- 1 tablespoon plain yoghurt
- 1 teaspoon lemon juice
Method
- Preheat the oven to 180°C.
- Boil the sweet potatoes and frozen peas in water until tender. Once cooked, drain and allow them to cool completely.
- In a mixing bowl, combine finely chopped chives, drained tuna, and lemon juice.
- Add the beaten egg, salt, and pepper to taste.
- Once cooled, return the sweet potatoes and peas to a pot and mash them.
- Mix the mashed sweet potatoes and peas into the tuna/chives mixture until well combined.
- Lightly dust your hands with flour. Divide the mixture into eight equal parts and shape them into fish cakes, roughly 2cm thick.
- Spray a baking tray with cooking spray. Place the fish cakes onto the tray and bake for 5 minutes.
- For the dip, mix thick and creamy mayonnaise, plain yogurt, and lemon juice in a bowl.
- Serve the sweet potato fish cakes with the lemon mayo dip.
*This recipe was provided by B-well Recipe_Taste Explorers
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