Sweet potato fish cakes
Delicious sweet potato fish cakes – a tasty family favourite meal, that’s easy and fun to get the kids involved in making.
We love these homemade sweet potato fish cakes. The sweet potato gives them a delicious flavour, they’re healthy and great for kids and grown ups. They’re something I tried once or twice when I was weaning the kids, but now make them for all the family.
These are a perfect dinner to make with children in the kitchen as there are loads of easy steps they can get involved in. My kids love getting everything prepared and then coating each fish cake. It’s always nice when you can get your kids busy in the kitchen with something that’s not a sweet treat, and even better when it’s something they’ll enjoy eating when they’re finished. My kids don’t always eat sweet potato, (they can be typical fussy eaters at times) but they do like them in this dish.
You can use any white fish in these fish cakes – I tend to use whatever fish I find in the freezer section of the supermarket as it’s cheaper than fresh fish but just as good. It also means you can keep the ingredients in the house and make them when you’re wanting a quick, tasty midweek meal.
If you like the sound of these, but want something a little quicker, try our homemade fish fingers.
Serves: 4
Time: 30 minutes preparation, 10 minutes cooking
Difficulty: Easy
Ingredients
1 medium sweet potato (about 400g)
2 white fish fillets (300-400g)
100ml milk
5 spring onions
1 egg
50g flour
150g breadcrumbs
How to make sweet potato fish cakes
Pre-cook the sweet potato and fish
Get your kids to help you peel and chop the sweet potato. Boil it for around 10 minutes until it is soft. Drain them and allow them to cool.
Meanwhile, put the fish in a pot in the milk (enough to cover it), and poach the fish for 5-10 minutes until they are cooked. When it’s ready the fish should crumble apart with a fork. Drain the fish and allow it to cool.
Prepare the fish cake mixture
Once the sweet potato and fish are cool, add them to a mixing bowl. Chop the spring onions and add them to your bowl.
Get your child to mash everything with a fork (or potato masher if it’s easier), then mix it all together.
Prepare the coating
Your kids can help you to get the three dishes of coating ready.
In the first dish, put a couple of spoons of flour, then in the second dish crack an egg and give a little whisk. In the third dish add about 100g of breadcrumbs. If you need to make your own breadcrumbs, just pop a few slices of bread in a mini blender and get your kids to give it a whiz. If your kids are anything like mine, they’ll love this job.
Make the fish cakes
Divide your fish mixture into eight. Take each piece and shape it into a patty. Get your kids to dip the fish cake in the flour, then the egg, and then the breadcrumbs, ensuring it’s coated all over. Repeat this with the other patties.
Cook the sweet potato fish cakes
Heat a little oil in a frying pan.
Put each fish cake in the frying pan and cook it on a medium heat. Cook for 5 minutes or so, until it has crisped up and browned. Flip the fish cake over and cook the other side.
Serve with salad or vegetables.
Sweet potato fish cakes
Ingredients
- 1 medium sweet potato about 400g
- 2 white fish fillets 300-400g
- 100 ml milk
- 5 spring onions
- 1 egg
- 50 g flour
- 150 g breadcrumbs
Instructions
Precook the sweet potato and fish
- Peel and chop the sweet potato. Boil it for around 10 minutes until it is soft. Drain them and allow them to cool.
- Meanwhile, put the fish in a pot in the milk (enough to cover it), and poach the fish for 5-10 minutes until they are cooked. When it's ready the fish should crumble apart with a fork. Drain the fish and allow it to cool.
Prepare the fish cake mixture
- Once the sweet potato and fish are cool, add them to a mixing bowl. Chop the spring onions and add them to your bowl.
- Mash everything with a fork (or potato masher if it's easier), then mix it all together.
Prepare the coating
- Get the three dishes of coating ready.
- In the first dish, put a couple of spoons of flour. In the second dish crack an egg and give a little whisk. In the third dish add about 100g of breadcrumbs. If you need to make your own breadcrumbs, just pop a few slices of bread in a mini blender and give it a whiz.
Make the fish cakes
- Divide your fish mixture into eight. Take each piece and shape it into a patty. Dip the fish cake in the flour, then the egg, and then the breadcrumbs, ensuring it's coated all over. Repeat this with the other patties.
Cook the sweet potato fish cake
- Heat a little oil in a frying pan
- Put each fish cake in the frying pan and cook it on a medium heat. Cook for 5 minutes or so, until it has crisped up and browned. Flip the fish cake over and cook the other side.
- Serve with salad or vegetables.
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I’ve share this recipe with #CookBlogShare:
Well these are definitely going to be made in my house. I can’t tolerate potato so miss out on fish cakes unless I make them myself…and I can never be bothered to put that extra bit of effort into a meal just for me…now I’ve seen this I have no excuse, it;s so very simply to make.
We need to make our own as my other half is allergic to certain fish/seafood, but these are worth the effort (not that they take much effort!)
I love fishcakes, such a healthy family dinner! My little helpers would love getting stuck in too! #CookBlogShare
My kids love making these and think they’re almost nicer than fish fingers!
Looks insanely good and delicious! Its lovely to involve kids in the kitchen.
Thanks!
I have a similar recipe on my blog, sadly I had no little helpers to make these with. Thank you for bringing your lovely recipe to #CookBlogShare.
It’s great when you can start farming out tasks to the kids. Hopefully one day I can just go an put my feet up when they cook dinner!