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Easy Fishcakes

Easy Fishcakes

Preparation Time

10 Minutes

Cooking Time

10 Minutes



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  • 1 lb fish fillet skin removed, but if there’s skin on, we can peel it off once steamed.
  • 1 medium sweet potato
  • 2 cloves garlic
  • 2 spring onions, chopped  finely
  • 3 tbsp fish sauce (if you have it)
  • 1 tbsp grated fresh ginger
  • 1 tbsp fresh coriander leaves
  • 1/2 tsp chilli powder
  • ¼ red pepper chopped finely
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • 2 tbsp coconut oil
  • Lime wedges


  1. Chop the sweet potato into little chunks and place in the bottom of the steamer to boil
  1. Place the fish in the first tier of the steamer with the lid on and steam until it starts to flake apart. Whitefish cooks faster than salmon, so put the salmon first.
  2. Once it is all flaking or easier to pull apart, remove any skin and place it in a mixing bowl.
  1. Use a fork to mash it well
  2. Combine fish, fish sauce, spring onion, garlic, ginger, chilli powder, pepper, cumin and coriander in the bowl
  3. Drain well and mash the sweet potato, add it to the bowl and mash it all together.
  4. It helps the consistency by being put in the fridge for half an hour, but don’t worry if you don’t have time.
  5. Form into 5-inch balls and press into patties about 3/ 4 inch thick. You may need to wet your hands frequently to keep the mixture from sticking.
  6. You can fry these in hot coconut oil in a large skillet over medium heat, but they are easy to fall apart. Fry for 2 minutes or until they turn golden, and then flip them.
  7. Repeat for the next batch or freeze the mixture.
  8. Alternatively, you can oven-cook them in a couple of glass oven dishes all at the same time—place the oil in a glass oven dish to heat up, and put the fish cakes in the oven dish close to the top of the oven to get the colour.
  9. Serve cakes hot with raw coleslaw and lime wedges for garnish



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