Sardine and Sweet Potato Fish Cakes
This is one of those recipes that I just threw together from leftovers and it worked so beautifully and tastes amazing! I ate these with homemade garlic butter.
10 minutes
10 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 132 |
| Fat: | 2 g |
| Carbohydrates: | 23 g |
| Protein: | 6 g |
| Calculated per serving. | |
Serves: 2
Serves: 2
Ingredients
- 1 cup 1 cup 1 cup Sweet Potato, cooked and mashed
- 6 oz 6 oz 6 oz Sardines, canned, (2 filets) mashed with a fork
- 1 whole 1 whole 1 whole Onion, diced
- 2 2 2 Eggs
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mix all ingredients.
- Heat cooking fat in a frying pan.
- Spoon out balls, drop in pan, flatten and fry for 4 min on each side or til golden brown.
Notes
Add salt, pepper and red chili flakes to taste.
Add a Note
My Notes:
About This Recipe
Coconut Free Dairy Free Nightshade Free Nut Free Pescetarian Seafood Shellfish FreeNever Miss a Bite
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The Sardine and Sweet Potato Fish Cakes were excellent. My husband and I both agreed this recipe is a keeper. I used 3 cans (3.75 oz. each) sardines in Louisiana hot sauce, drained. I added garlic salt and black pepper and fried the fish cakes on avocado oil. I served them with lemon wedges and tartar sauce. I also made regular size fish cakes (about 3” to 4” diameter, 8 cakes). The fish cakes have only a slightly sweet taste from the sweet potatoes and they are not fishy at all. If you have some leftover sweet potatoes this recipe is a quick and easy winner.