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Thai fishcakes with sweet-potato mash

Enjoy a Thai-inspired feast that won’t break the bank with our Thai fishcakes with sweet-potato mash.


For the mash
5 sweet potatoes, peeled and chopped
125 ml milk
1 tbsp butter
Salt and black pepper
For the fishcakes
500g angelfish, minced
2 slices brown bread, soaked in water and squeezed out
1 brown onion, peeled and chopped
1 tbsp ground coriander
½ tsp dried mint
2 eggs
Fish spice
2 spring onions, finely sliced
1 tsp crushed garlic
½ tsp crushed ginger
1 chilli, chopped
Vegetable oil, to shallow-fry
1 lemon, cut into wedges
Sweet chilli sauce, to serve

For the mash
1. Boil the sweet potatoes until soft, about 20 minutes.
2. Mash the sweet potatoes, add milk and butter, and mash again. Season with salt and pepper.
For the fishcakes
1. Combine all ingredients but oil, lemon and sweet chilli sauce.
2. Roll the mixture into balls and flatten into patties.
3. Heat the oil and shallow-fry the fishcakes until golden.
4. Serve with lemon wedges and sweet chilli sauce.


This fragrance tikka fish curry is quick to prep, easy on the budget, and absolutely delicious.

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