Fish and Sweet Potato Cakes

fish and sweet potato cakes ingredients

I want to be hundred percent sure about the consistency of the temperature of my fridge (based on battery level!) on the yacht before taking seafood aboard, but based on the size you make the cakes, they can either make fabulous canapés, entrees, or cold as a snack lunch. We recently sailed Toccata to a deserted beach in Moreton Bay, and enjoyed these fishcakes with a lovely bottle of Tassie champagne, but it washes down with a beer on a hot day just as well!

These can be cooked in a frypan or on the BBQ.


  • 1 onion, finely grated
  • 4cm piece of ginger, grated
  • 150g sweet potato, grated
  • 1 green chilli, chopped finely
  • 100g green beans chopped
  • 2 spring onions chopped
  • 150g rice flour
  • 1/2 teaspoon sugar
  • 200g of firm white fish, such as roughy or queenfish, cut into 5mm dice
  • Zest of two limes
  • Oil for shallow frying


With a food processor with the grater blade, add the onion and ginger, then set aside. Then grate the sweet potato, and put in a separate bowl. Of course you can use a grater instead.

In a small frying pan over medium heat, add 2 tablespoons of oil. Add the onion and ginger, then the garlic and chilli and cook till soft but not brown, then set aside to cool.

In a bowl combine the rice flour, salt, sugar and 130ml of water, and mix thoroughly. Add the cooled onion mixture and stir in, then add fish, sweet potato, green beans, spring onion and lime zest.

Heat the BBQ or frypan to hot and well-oiled, and add spoonfuls of the mixture at the size that you would like. Cook till well browned on both sides, turning once.

Serve with sweet chilli sauce or chilli jam. Or something like this….

Pound two birds eye chilli, a clove of garlic and a tablespoon of sugar until it is a thick paste. Add juice of two limes and 30ml of fish sauce. You can then add between 30 and 100 ml of water, to tone it down to your taste!

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