Name: Sweet potato & smoked mackerel cakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 medium sweet potatoes ( about 400g); 250g smoked mackerel; zest of 1 lemon; 1 Tbsp of lemon juice; ½ tsp chilli flakes (optional); 2 Tbsp fresh herbs ( such as coriander, parsley or basil); 1 Tbsp flour (plain or chickpea); 1 Tbsp olive oil

Sweet potato & smoked mackerel cakes

7 May 2016

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

These healthy and delicious sweet potato & 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

3 medium sweet potatoes ( about 400g)
250g smoked mackerel
zest of 1 lemon
1 Tbsp of lemon juice
½ tsp chilli flakes (optional)
2 Tbsp fresh herbs ( such as coriander, parsley or basil)
1 Tbsp flour (plain or chickpea)
1 Tbsp olive oil

Instructions

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.