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Lemony Sweet Potato Fishcakes with Red Sauce
Serves 4
If you’re a fan of sardines and looking for a new way to incorporate them into your diet, these lemon-scented fishcakes are sure to satisfy. They’re tender on the inside and crispy on the outside. And for the timid, the strong “fishy” taste of canned sardines is subdued, especially when the patties are adorned with a vibrant tomato-red pepper sauce. You can store formed uncooked fishcakes in the fridge overnight. If needed, quick-cook oats can be used as a substitute for bread crumbs.
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Ingredients
Fishcakes
- 2 cups (500 mL) peeled, cooked, and cubed sweet potato
- 3 - 3.75 oz (106 g) cans sardines, drained
- 1 organic egg, lightly beaten
- 1/2 cup (125 mL) bread crumbs
- 1/2 cup (125 mL) chopped red onion
- 1 lemon, zested and juiced
- 1 Tbsp (15 mL) fresh thyme
- 1/4 tsp (1 mL) salt
- 1 Tbsp (15 mL) grapeseed oil or avocado oil
Sauce
- 1/3 cup (80 mL) dry-packed sun-dried tomatoes
- 1/2 cup (125 mL) roasted red pepper
- 1 garlic clove, peeled and chopped
- 1/4 tsp (1 mL) dried red pepper flakes
Nutrition
Per serving:
- calories 339
- protein 22 g
-
total fat
14 g
- sat. fat 2 g
-
total carbohydrates
31 g
- sugars 2 g
- fibre 4 g
- sodium 664 mg
Directions
01
In large bowl, mash together sweet potato and sardines. Stir in egg, bread crumbs, red onion, lemon zest, lemon juice, thyme, and salt. Shape mixture into 4 patties.
02
In frying pan over medium-high, heat oil. Add fishcakes and cook for 4 to 5 minutes on each side, until golden brown crust forms.
03
To make sauce, in blender container, place sun-dried tomatoes and 1/2 cup (125 mL) boiled water and let tomatoes soak for at least 15 minutes. Add roasted red pepper, garlic, and red pepper flakes to blender container and blend until smooth.
04
Serve fishcakes topped with red pepper sauce.
