Mackerel Sweet Potato Cakes

Prep time

15 minutes

Total time

35 minutes

Servings

2

Ingredients

1 can (4.4 oz) Wild Mackerel with Olives, Red Peppers and Herbs, drained
1 medium sweet potato (½ pound), cut into quarters
1 small shallot, diced
Juice of 1 lemon
1 cup panko breadcrumbs
½ cup dill, roughly chopped
1 tbsp capers
2 eggs, whites only
Salt and pepper, to taste

Directions

Preheat oven to 350°F.
Add sweet potatoes to boiling salted water and cook until tender, 10 minutes. Strain, add to a mixing bowl and mash.
Add mackerel, shallot, lemon juice, panko, dill and capers to the bowl and mix to combine.
Whip your egg whites with a hand mixer or whisk until stiff peaks are formed.
Fold whipped egg whites into mackerel mixture. Don’t overmix or the cakes will be dense. Season with salt and pepper.
Use a ¼ cup scoop to form individual patties.
Bake for 15-20 minutes.
Serve with your favorite aioli or yogurt sauce.

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Wild Mackerel

Olive, Red Pepper & Herbs

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