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Two sweeptoato fish cakes on a plate next to a salad and a fork.
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Sweetpotato Fish Cakes

These sweetpotato fish cakes are a great way to use leftover fish for a nutritious dinner.
Course Main Course
Cuisine American
Keyword sweetpotato fish cakes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 fish cakes
Calories 140kcal
Author Snacking in Sneakers

Ingredients

  • 1 ½ cups mashed NC sweetpotato (approximately 2 medium-large sweetpotatoes; see instructions)
  • ⅔ cup plain breadcrumbs
  • 3 green onions, chopped
  • ¼ cup chopped cilantro
  • 1 tbsp chia seeds
  • 1 tbsp chili garlic sauce
  • 1 tbsp soy sauce
  • 1 tsp minced garlic
  • ¾ lb leftover cooked cod (or 1 lb fresh cod, see notes)
  • 1 tbsp olive oil
  • Sriracha (optional for topping)

Instructions

  • To prepare the mashed sweetpotatoes (if not using leftovers), peel the two sweetpotatoes and chop into 1-inch cubes. Place in a pot and cover with water. Bring to a boil over high heat. Continue to cook for 13-15 minutes over high heat, until sweetpotatoes are tender. Drain then use a potato masher to mash. Let cool slightly for a few minutes.
  • In a large mixing bowl, add the mashed sweetpotatoes, breadcrumbs, green onions, cilantro, chia seeds, chili garlic sauce, soy sauce, and garlic.
  • Use your hands to flake the cooked cod into bite size pieces into the mixing bowl.
  • Mix together the ingredients until combined (using your hands or a spoon). Use your hands to form 8 patties.
  • Heat a large skillet over medium heat. Add the olive oil and wait a few minutes for it to get hot.
  • Place the fish cakes in the skillet (you may have to work in batches depending on the size of your skillet). Cook for 3-4 minutes per side, until slightly browned on each side. Serve topped with sriracha.

Notes

  • If you are using fresh cod rather than leftover cooked cod, simply preheat the oven to 400°F and place the cod in a casserole dish. Season with a pinch of salt, and optionally drizzle with 1 teaspoon olive oil (to help seal in moisture). Cook for 10-15 minutes, or until the fish flakes easily. One pound of fresh cod will cook down to around ¾ pound cooked cod.
  • When you mix together the ingredients for the fish cakes, the texture should hold together when formed into patties but not be overly dry. If it looks too dry, add extra mashed sweetpotatoes (if available) or an egg yolk. If it looks too wet, add extra breadcrumbs.
  • This recipe makes eight fish cakes, and the nutrition analysis for each is provided below. One dinner-sized serving would be two fish cakes paired with a side dish.
 
Nutrition analysis (approximate per fish cake; does not include optional sriracha for topping, does not include any other ingredients used to cook the cod): 140 calories, 2.5 g fat, 0.5 g saturated fat, 270 mg sodium, 18 g carbohydrate, 3 g fiber, 5 g sugar, 11 g protein, Vitamin D: 1%, Calcium: 4%, Iron: 7%, Potassium: 7%
Nutrition analysis (approximate per serving size of two fish cakes): 280 calories, 5 g fat, 1 g saturated fat, 540 mg sodium, 36 g carbohydrate, 6 g fiber, 9 g sugar, 23 g protein, Vitamin D: 1%, Calcium: 8%, Iron: 14%, Potassium: 14%

Nutrition

Calories: 140kcal