Sweet Potato Fishcakes

Fishcakes are so much cheaper to make your own instead of purchasing.

Few months ago I decided to make fishcakes with sweet potato for the first time and I won’t be going back to normal.

Check out the simple recipe below.

Makes: 6 cakes/ 3 servings  Time: 25 mins


  • 2 sweet potatoes
  • 1 tin tuna
  • 1 onion
  • Salt and pepper, to season


1. Peel and chop potatoes into small pieces, place in a pan of boiling water and cook on the hob until soft. (Smaller the pieces, quicker the boiling time) 

2. While the potatoes are cooking, peel and chop up an onion into small chunks. Drain tin of tuna and keep for later.

3. When the potatoes are soft, drain and mash in pan along with little milk and butter.

4. Combine all ingredients on a board. Split into 6 equal sections and shape into circles.

5. Fry in a pan or on a grill and serve with whatever sides you wish.

Fishcakes can be kept in fridge covered for 2 days or frozen. Defrost at room temperature and fry or cook in the oven.

Salmon flakes are also great in fish cakes.


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