Cod and Sweet Potato Fish Cakes
Baked fish cakes with a golden crust, parsley and lemon, made without tinned fish or breadcrumbs from a packet.
- Time50 mins
- LevelMedium
- Costabout £2.61 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Boil the sweet potato in unsalted water for 12 minutes until soft, then drain very well and mash.
12 min - 2
Poach the cod in simmering water for 5 minutes until it flakes. Drain and flake into the mash.
5 min - 3
Add the lemon zest and juice, parsley, spring onion, egg, pepper and paprika. Mix gently and chill for 10 minutes.
10 min - 4
Shape into 8 patties and coat in the oat crumbs. Place on a lined tray and brush with the oil.
- 5
Bake for 25 minutes, turning once, until crisp and golden.
25 min - 6
Boil the peas for 3 minutes and serve with the fish cakes and lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.