full of healthy fats!
One of the only quibbles I have about my farmers’ market is that it seems incapable of selling produce singly.
Everywhere I turn I’m confronted with: “$3 a bag!”, “$5 for a crate!”, “Just $10 for a truckload!” (okay, maybe that last is a slight exaggeration).
I’ve never complained about it because, seriously, who complains at farmers’ markets except Monsanto employees and undercover superstore execs?!
it’s hard to start shouting: “I just need ONE potato, ONE!” when confronted with all this beautiful food
It seems churlish to worry about these things when you’re being sold a bonanza of fresh, straight-from-the-soil produce at a very reasonable price.
And that’s now I ended up with a whole bag of sweet potatoes this week.
fishy mash – tastes better than it sounds
Given that there’s only me, hubs and Dog (and Dog has his own particular menu) in the house, that means sweet potato for breakfast, lunch and dinner for the foreseeable future…and hubs doesn’t even like them!
It’s grounds for divorce, really.
And that’s why I made these fishcakes…and froze them for later use, when we’re not approaching Sweet Potato Critical Mass.
the fishcakes, just chillin’
Flavoured with dill, green onions and a touch of mayo, they’re simple, easy and great for do-ahead meals.
You can swop in salmon for tuna if you want to mix it up and, if going really wild*, throw in a chili pepper for some heat.
we had ‘em with homemade tartar sauce (mix mayo with chopped dill pickles and a dash of lemon juice)
*yes, our definitions of ‘wild’ may differ. I’m okay with that.
Sweet Potato Fishcakes (makes
- 1 large sweet potato, peeled and diced
- 1 can tuna (or salmon)
- 2 tbsps butter
- 2 tbsps mayo
- 1 generous tsp dried dill weed
- 1 tsp lemon juice
- 1 green/spring onion, finely chopped
- Boil the potato in salted water for 20-25 minutes until tender. Drain off the water.
- Add in the butter and mayo, season generously with salt and pepper. Mash well until all the lumps are obliterated.
- Transfer to a large mixing bowl and stir in the dill, lemon juice and onion.
- Flake in the tuna. Don’t over-stir, you want some of the chunks to remain intact.
- Shape into patties, chill for 30 minutes then broil or fry until golden on both sides (I stuck mine under the broiler and did them for 10 mins on each side).
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Ms. Cat, you just get better & better…..Thank you Things My Belly Likes. This I must try real soon. Like tomorrow.
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A very interesting twist to use sweet potatoes in a fish cake. Sounds very unique!
Thanks Amy!
I’ll have to give these a try! I like the idea of fish cakes but have a problem with mashed potato, sweet potato would solve that.
Absolutely! You could try subbing in another mashed root vegetable (such as swedes, turnips or celeriac). Experimenting is half the fun (the other half being, of course, eating it). Hope you like…
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How big of a can of salmon would you use? I have a can 15 ozs. just waiting for a recipe. I think I found it.
hi Brent, welcome to the site! I used a 6oz can, you could dump the whole 15oz one in there but it’d be very fishy (not that that’s a bad thing of course!)
Then it will be a Salmon Sweet Potato Cake
Love Salmon Burgers go for it!
I’m planning for more and mooore fishcakes on the menu to keep the budget in check! I’ve made something similar with yogurt cheese (strained yogurt) instead of mayo when I was too lazy to do a batch
worked out fine! Liked the idea of the broiler for when the cast iron is dirty…
Love this! I used a Japanese sweet potato (the ones that are purple on the outside and white on the inside), salmon instead of tuna, and I didn’t have mayo so I just used an extra 2 tbsp of butter. Oh, and lime juice instead of lemon, because that’s what I had on hand. Very tasty.
Sounds delicious! And also, I’m intrigued by the purple sweet potatoes – gonna look out for them, thanks.
This looks awesome! Do you think there’s anything I can use as a substitute for mayo? I can’t eat eggs right now. Could I just leave out the mayo?
You could, but it might not ‘glue’ together as well. If you try it, I’d leave the fish cakes in the fridge for a good while to make extra sure that they hold together. G’luck!
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These are great. I’ve made them 3 times since seeing them on Mark’s Daily Apple, and they are becoming my go to paleo lunch. Yesterday I changed the recipe. Besides the potato and fish, I added some minced onion, minced jalapeno ,1/4 t. of cumin, 1/4 t. of smoked paprika, and a drizzle of maple syrup. 1 egg for binder. I’m pretty pleased with them. the sweet potato, maple syrup and smoked paprika go togeather perfectly. Chipotle would work also.
Hey Brad. Those sound like delicious additions to the mix, really glad you’re enjoying them. Next time I make ‘em, I will definitely take you up on your chipotle suggestion, thanks for sharing
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