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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 medium sweet potatoes about 400g
  • 250 g 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

Method
 

  1. Preheat the oven to 180°C.
  2. Peel the sweet potatoes then grate coarsely.
  3. Carefully remove the skin from the mackerel then flake the fish meat.
  4. Mix the grated sweet potatoes and mackerel flakes in a large bowl.
  5. Add the chopped herbs, lemon zest, lemon juice and flour, then season. Mix well.
  6. 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.
  7. Bake for 20-25 minutes until golden.
  8. Serve warm or at room temperature.