Cod Fish Cake Recipe with Sweet Potato and Ginger

Sweet potato and ginger fishcakes

  • serves 4
  • Easy

Check out these punchy fishcakes with ginger, sweet potato and cod. These fishcakes are super easy to make and low in calories, too



  • sweet potatoes 4 (about 500g)
  • cod fillet 400g
  • lemon ½
  • butter 1 tbsp
  • garlic 1 clove, crushed
  • ginger a small chunk, finely grated
  • red chilli 1, finely chopped
  • ground cumin ½ tsp
  • flat-leaf parsley chopped to make 2 tbsp
  • plain flour 2 tbsp, seasoned
  • egg 1, beaten
  • breadcrumbs 6 tbsp
  • oil for frying
  • watercress 4 handfuls of leaves
  • cucmber ½, halved, seeded and sliced


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Prick the potatoes and bake for 45 minutes or until really tender. Wrap the fish in a foil parcel, adding a squeeze of lemon and put into the oven for the final 10 minutes.

  • Step 2

    When the spuds are nearly cooked, melt the butter in a small pan and gently cook the garlic, ginger and chilli for 3-4 minutes.

  • Step 3

    Split the potatoes and scoop the flesh into a bowl. Add the spiced butter, cumin, parsley and some seasoning, and mash. Flake in the cod, discarding any skin and bone.

  • Step 4

    Fold the fish into the mash then form into 4 large fish cakes. Put in the fridge for 10 minutes to firm up.

  • Step 5

    To cook, dust the fishcakes lightly in flour then roll in the egg then breadcrumbs. Heat a little oil in a non-stick pan then cook for 4-5 minutes per side or until golden. Serve with watercress and cucumber salad.

Check out more of our fishcake recipes here...

thai fishcakes with cucumber sauce

Nutritional Information

  • Kcals 404
  • Fat 7.1g
  • Saturates 1.7g
  • Carbs 55.9g
  • Sugars 19g
  • Fibre 7g
  • Protein 25.5g
  • Salt 0.6g