CARBS 33% / PROTEIN 33% / FATS 33%

Sweet potato and haddock fish cakes

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Sweet potato - 299 g
Haddock - 245 g
Egg - 4 small
Red onion - 128 g
Greek yoghurt - 64 g
Coconut flour - 43 g
Fresh lemon juice - 2 tbsp
Wholegrain mustard - 4.5 tsp
Coconut oil - 2 tsp
Garlic - 1 clove
Black pepper - 1 tsp


  1. Bake sweet potato in an oven, or microwave for a few minutes until centre is cooked through
  2. Chop and fry garlic and onion in half the coconut oil until browned
  3. Add haddock to frying pan and cook on low heat for 5-10 minutes, allowing the fish to break up
  4. In a bowl, mash the sweet potato, add the cooked ingredients and the eggs
  5. Shape the mash into burgers and lay on a plate covered in the coconut flour, covering the cakes in the flour
  6. Fry the fishcakes in the remaining oil on a medium heat, allowing them to set and crisp
  7. Meanwhile, prepare a tartare sauce by mixing yoghurt, lemon juice, mustard and pepper
  8. Serve together with leaves