makes 8-10 fishcakes serving
Prep: 15 mins,
Cooking: 20 mins
These tasty fish cakes are low in carbs because they’re thickened with sweet potatoes.
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Ingredients (20)
FISHCAKES
600 g | sweet potato — cooked |
1 | canned pilchards in chilli tomato sauce — well drained |
1 | small onion or 3 spring onions, chopped |
1 | garlic — cloves, crushed |
10 ml | soy sauce |
45-60 ml | fresh coriander — chopped |
15 ml | lemon juice — or fresh lime juice |
1 | eggs — whisked |
125 ml | breadcrumbs |
100 g | crushed almond flakes, sesame seeds or breadcrumbs for coating |
oil — for shallow frying | |
tzatziki | |
250 ml | cucumber — grated, well drained |
250 ml | double cream plain yoghurt |
salt | |
2 | spring onion — chopped |
1 | garlic — cloves, chopped |
to serve — to serve | |
chilli sauce | |
fresh coriander — to garnish |
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