Fish cakes are definitely one of my top 5 favourite foods. Crab cakes, shrimp cakes, fish cakes… the whole shebang!! When I was travelling in Thailand we ordered them with every meal, so it brings me back to the good ol’ days. Normal fish cakes usually use white potatoes, so I decided to switch it up and use sweet potato! These are absolutely delicious and so filling too. They don’t caramelize quite as well as the normal potatoes, and mine ended up a bit too mushy. Next time I would add some bread crumbs to soak up some of the moisture! Still delish though.
- 1 medium sweet potato; washed, peeled, cubed
- 1 cup red onion; diced
- 3 fillets haddock
- 10 large shrimp
- 1 tbsp sriracha
- 1 tbsp lemon juice
- 1 egg
- 1 tbsp chipotle aioli
- 1 tsp cilanto
- Salt and pepper to taste
- Preheat oven to 350
- Boil a pot of water and add the sweet potatoes. When cooked through, mash the potatoes until they’re puréed.
- Cook the haddock fillets in a pan with a bit of olive oil until it’s nearly cooked through
- Chop the shrimp into very small bits, leaving a few chunkier pieces
- In a large bowl, combine the fish, potatoes, shrimp, cilantro, sriracha, lemon juice, egg and chipotle. If it’s too mushy or sticks to your hands when you touch the mixture add some bread crumbs until the mixture dries out a bit
- Heat a frying pan with 1 tbsp oil
- Ball the fish mixture into small patties, about 1 tbsp scoop worth, and add them one batch at a time to the heated pan. Be sure not to crowd them too much!
- Tab with a paper towel to remove extra oil and ENJOY!