Olive Magazine
Cod Fish Cake Recipe with Sweet Potato and Ginger

Sweet potato and ginger fishcakes

Published: February 10, 2018 at 4:56 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Low calorie
low inkcal404


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

thai fishcakes with cucumber sauce

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