Spicy, sweet potato fishcakes

  • Serves 4
  • Takes 15 minutes to make, 25 minutes to cook, plus cooling and chilling
  • Easy
This spicy fishcakes recipe is cheap to make and the sweet potatoes add a new depth of flavour.

Nutritional info per serving

  • Calories404kcals
  • Fat13g (1.5g saturated)
  • Protein27.5g
  • Carbohydrates45.9g (6.2g sugar)
  • Salt0.3g

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  • 2 sweet potatoes, cut into chunks
  • 250g potatoes, cut into chunks
  • 500g white fish fillets
  • 1 red chilli, finely chopped
  • 2 tbsp chopped fresh coriander
  • 100g polenta
  • 4 tbsp olive oil
  • A crunchy winter salad, to serve


  1. Place all of the potatoes in a pan of cold, salted water. Bring to the boil and simmer for 15 minutes, until tender. Drain, mash, and set aside to cool.
  2. Meanwhile, put the fish fillets in a saucepan and cover with cold water. Bring to the boil, then turn off the heat and leave to cook for 6-8 minutes.
  3. Remove the fish fillets from the water, drain and flake into the mashed potato. Stir 1 red chilli and 2 tbsp chopped fresh coriander into the mixture, then adjust the seasoning to taste.
  4. Shape the mixture into 8-10 balls, flatten them slightly and chill until ready to cook.
  5. Place the polenta on a plate and roll the fishcakes in it, to coat. Heat 4 tbsp olive oil in a pan and fry the fishcakes for 4-5 minutes each side, until golden and piping hot.
  6. Serve with a crunchy winter salad.
  • For fishcakes, you can forgo expensive cod or haddock and use less well-known, cheaper fish such as pollack or coley. Check out the MSC’s website, msc.org, for a list of good sustainable fish to eat.

From November 2008

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