Haddock and Sweet Potato Fishcakes
Prep time
Cook time
Total time
Serves: 2
  • 100g of raw, peeled cubed sweet potato
  • ½ medium-sized head of broccoli, cut into very small pieces
  • ½ white onion, diced
  • 2 cloves garlic, minced
  • 2 haddock fillets (or other white fish)
  • 1 free-range egg
  • ¼ cup of ground almonds
  • 1 Tablespoon of dried (or freshly chopped) parsley
  • sea salt and black pepper
  • coconut oil to fry
  1. Pre-heat the oven to 180°C.
  2. Boil the sweet potato (approx 20 minutes), and set aside.
  3. Throw the broccoli in with the potatoes for the last 5 minutes.
  4. Sauté the onion and garlic for a few minutes in some oil, being careful not to brown too much.
  5. Meanwhile cook the white fish, drain and break up with a fork (you could oven bake, poach or microwave it).
  6. With a blender or food processor, blend the potato, broccoli, onion and garlic till smooth.
  7. Pour the mash into a mixing bowl and add the egg, the flaked fish, ground almonds, parsley and a sprinkle of salt and pepper.  Stir well but try not to break up the fish too much.
  8. Shape the mixture into 4 patties and fry in a frying pan little coconut oil for a few minutes, flipping half way.  This helps them retain their shape and ensures a crispy edge.
  9. Finish off in the oven at 180° for 10 minutes.
Recipe by Natural Kitchen Adventures at https://naturalkitchenadventures.com/haddock-and-sweet-potato-fishcakes/