Sweet potato fish cakes

Serves 2

Low Histamine


2 frozen cod fillets (or any other white fish)

2 small, sweet potatoes peeled and cut into chunks

½ small white onion, finely diced

1 crushed garlic clove

1 egg yolk

1 tbs fresh parsley, finely diced

½ tsp dried thyme

1.5 tbs flour

5 tbs extra virgin olive oil

pinch salt

pinch black pepper, optional


1. Bake the fish for 25-30 minutes at approximately 200°C until thoroughly cooked.

2. Boil or steam sweet potatoes until soft, place in a strainer to drain and cool for a few minutes before lightly mashing.

3. Grab the onion, thyme and garlic and sauté in a splash of oil for 4-5 minutes until soft.

4. Take the fish out of the oven and place in a bowl to cool for a few minutes before flaking.

5. Add all of the ingredients (except the oil) to the bowl and combine well.

6. Add olive oil to a large frying pan and heat.

7. Form the fish mixture into patties using hands and add to pan, flattening slightly.

8. Fry until cooked through (~5-8 min), turning with care halfway through.

Getting the right consistency...

...is key to making sure the fish cakes stay together when cooking. If the mixture seems too wet, add a bit more flour, and if it is too dry, add in another egg yolk.

Recipe adapted from throughthefibrofog.

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