These fish cakes are made with sweet potatoes and fragrant spices, served with a sweet pineapple salsa for a fresh tang.






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  • 400 g firm white sustainable fish fillets
  • salt and freshly ground black pepper
  • 1 tsp olive oil
  • 3 medium-sized sweet potatoes
  • 1 cup frozen peas
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped fresh coriander
  • 1 tbsp lemon juice
  • 2 tsp lemon zest
  • pinch each of ground cumin, coriander and curry powder
  • pinch of salt and freshly ground black pepper
  • 1 egg, lightly beaten


  • 1 small ripe pineapple, peeled and cubed
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped fresh coriander
  • 1 heaped tsp grated fresh ginger
  • 1 small red chilli, de-seeded and finely chopped
  • juice and zest of 1 lime
  • pinch of sugar or drizzle of honey, or more, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Pre-heat oven to 200ºC. Place the fish on the shiny side of a large sheet of tin foil, sprinkle with a pinch of salt and pepper and add a small drizzle of olive oil. Wrap up tightly and bake for 10-12 minutes, or until just cooked through, then remove and set aside to cool.

2. Meanwhile, halve and boil the potatoes with their skins on for 15 minutes or until soft, adding in the peas for the last 2 minutes of cooking time. Drain the potatoes and peas, allow the potatoes to cool and steam for a few minutes and then remove the skins, season with salt and pepper and mash roughly. (Alternatively steam or bake the potatoes in their jackets).

3. Flake the fish into a bowl, then add in the mashed potato and peas, herbs, lemon juice, lemon zest, spices and the egg. Season with salt and black pepper and mix until combined.

4. Shape the mixture into 10-12 golf-ball sized patties, just gently flattened, and lay them into a lightly greased baking dish or shallow non-stick baking tray. Refrigerate for about 15 minutes to firm up a little or until you are ready to cook.

5. Make the salsa by gently mixing together all ingredients. Taste and adjust seasoning if necessary. 

6. Just before cooking, brush the patties with a little olive oil. Then, in a pre-heated 220ºC oven bake, for 8-10 minutes or until golden. If you'd like a crisper finish, then turn on the grill for the last 2-3 minutes.

6. Serve immediately with the pineapple salsa on the side.