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
Show nutritional information
This is our estimate based on online research.
Fat:2 g
Carbohydrates:23 g
Protein:6 g
Calculated per serving.

Serves: 2

Serves: 2decrease servingsincrease servings



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
  1. Mix all ingredients.
  2. Heat cooking fat in a frying pan.
  3. Spoon out balls, drop in pan, flatten and fry for 4 min on each side or til golden brown.


Add salt, pepper and red chili flakes to taste.

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  1. TAR
    January 24, 2024

    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.

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