Fishcakes have got to make the list of ultimate comfort foods. There’s nothing easier and more satisfying than enjoying a few of them after a long day.The trouble is most fishcakes don’t provide you with with many nutritional benefits, and are far from ideal especially when dieting for fat loss. These spiced fishcakes on the other hand are here to break that mould. Made using sweet potato, and a good helping of sustainable white fish, these are the ideal winter warmer or summer salad accompaniment.
These fishcakes were also topped with a spicy and zingy coconut yogurt dressing, that’ll take you seconds to make if you fancy the extra punch.
Each fishcake pan fried in coconut oil has 160kcal, 17g carbs, 5g fat, 11g protein. For a fish cake those are winning macros! So have two or three as a main meal, why not.
For those with specific diet requirements, this recipe is grain free, paleo, and pescatarian. They can also be enjoyed anytime as part of the Body Upgrade Program.
INGREDIENTS (makes 8 Patties)
- 2 large sweet potatoes, around 600g (21 ounces)
- 400g (14 ounces) of firm white fresh fish (I used Ling)
- 2 heaped TBSP Tikka Masala Paste
- 2 heaped TBSP coconut flour, plus some for dusting
- Around 2 TBSP virgin coconut oil (or oil of choice) for cooking
- Optional for the yogurt dressing: 2 TBSP natural coconut yogurt, 1 tsp Tikka Masala Paste, a squeeze of fresh lime.
1. Peel the sweet potatoes, chop in to squares and place in a large saucepan to boil.
2. Cook and drain the sweet potato, getting rid of any excess water using a kitchen towel if needed.
3. Meanwhile in a shallow frying pan place in the fish, and cover to the same level with water. Bring to a gentle simmer and allow to cook for around 8 minutes, or until the fish is done. Frozen will take longer.
4. Allow the sweet potato and fish to cool a little before handling.
5. In a bowl using the back of a fork mash up the sweet potato.
6. Flake up the fish and add to the same bowl, leaving some a bit chunky for added texture.
7. Mix in 2 TBSP of Tikka Masala paste and 2 heaped TBSP coconut flour. Taste the mixture then salt and pepper if needed.
8. Form the mixture in to 8 patties, and dust the outsides with a little coconut flour.
9. Put your frying pan on a low-medium heat, with a little coconut oil.
10. Once the oil has heated, place 2 or 3 fishcakes in at a time, cooking thoroughly on each side until golden brown.
11. Fishcakes can be finished off in the oven if needed, otherwise ready to eat straight away.
12. For the optional yogurt dressing, simply mix together 2-3 heaped TBS of your favourite coconut (or regular) yogurt, with 1 tsp Tikka Masala paste and a squeeze of lime. Serve drizzled on top. A good healthy alternative to high sugar sauces or chutneys with Anglo-Indian spiced dishes.
These fishcakes store well in the fridge for up to 4 days, or can be frozen for a few months.