Looking for a pescatarian-friendly dish that’s packed with flavor? These crispy fish and sweet potato cakes are your answer! They’re not just a meal; they’re a delightful combination that satisfies cravings while keeping it light and fresh. Perfect for lunch or dinner, these cakes are sure to impress anyone at your table.
The blend of flaky fish and sweet potatoes creates a delectable texture that will have you coming back for more. And don’t forget the creamy dill yogurt sauce that adds a refreshing touch, elevating these cakes to a whole new level.
Deliciously Healthy Fish and Sweet Potato Cakes
These fish and sweet potato cakes are crispy on the outside and tender on the inside, combining the rich flavors of fish with the natural sweetness of potatoes. Topped with a tangy dill yogurt sauce, they provide a delightful balance of taste that is both satisfying and nutritious.
Ingredients
- 1 pound white fish fillets (such as cod or haddock), cooked and flaked
- 2 medium sweet potatoes, peeled and cubed
- 1/2 cup breadcrumbs
- 1/4 cup green onions, finely chopped
- 1 egg, lightly beaten
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- Oil for frying
- For the Dill Yogurt Sauce: 1 cup plain Greek yogurt, 2 tablespoons fresh dill, 1 tablespoon lemon juice, salt to taste
Instructions
- Prepare the Sweet Potatoes: Boil the sweet potatoes in salted water until tender, about 15 minutes. Drain and mash until smooth.
- Mix the Ingredients: In a large bowl, combine the flaked fish, mashed sweet potatoes, breadcrumbs, green onions, beaten egg, dill, salt, and pepper. Mix until well combined.
- Form the Cakes: Shape the mixture into patties, about 2-3 inches in diameter.
- Fry the Cakes: Heat oil in a skillet over medium heat. Cook the cakes for about 3-4 minutes on each side or until golden brown.
- Prepare the Dill Yogurt Sauce: In a small bowl, mix together the yogurt, dill, lemon juice, and salt. Adjust seasoning to taste.
- Serve: Serve the cakes warm, drizzled with the dill yogurt sauce.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4 cakes
- Calories: 250kcal
- Fat: 10g
- Protein: 15g
- Carbohydrates: 28g
