Sweet potato and smoked mackerel cakes
These healthy and delicious sweet potato and smoked mackerel cakes are also very easy to make. You can serve them at parties as a nibble, in a burger instead of meat or with a salad as your main dish. They are useful to take to picnics, on trips or to work in your lunch-box. I used chickpea (gram) flour to make them even more healthy and gluten-free, but oat flour, rice flour or just normal flour will do too.
Ingredients
Method
- Preheat the oven to 180°C.
- Peel the sweet potatoes then grate coarsely.
- Carefully remove the skin from the mackerel then flake the fish meat.
- Mix the grated sweet potatoes and mackerel flakes in a large bowl.
- Add the chopped herbs, lemon zest, lemon juice and flour, then season. Mix well.
- Shape the mixture into 6- 8 cakes and place these on a non stick baking tray, brushed with the oil. Use the remaining oil to brush the top of the fishcakes.
- Bake for 20-25 minutes until golden.
- Serve warm or at room temperature.