These easy, tasty fishcakes are the perfect way to use up leftover sweet potatoes and fish. If you never have leftover fish, canned salmon will work equally well in this recipe. For an appetizer, make the cakes smaller to double or triple the number of cakes.
Instructions
- Combine everything except cornmeal. Shape mixture into 8 cakes. If working with warm fish or potato, refrigerate cakes to chill and firm (1-4 hours).
- Spread cornmeal on a small plate. Coat a large non-stick skillet generously with cooking spray and heat over medium-high heat. Dredge cakes in cornmeal, coating them all over. Cook until golden brown (3-5 minutes per side).
- Mix together sauce ingredients and serve with cakes.
Score Breakdown
- Fiber
- Vitamins & Minerals
- Whole Grains
- Additives to Limit
- Added Sodium
- Added Sugar
Put the Stars to Work
Food Finder
Search our database of thousands of foods to see their star ratings. Compare different brands, find healthier alternatives within categories, and make informed decisions at home or while shopping.
- Search by product name or brand
- Browse by food category
- Save favorites for quick reference
SEARCH FOODS
Store Finder
Locate grocery stores, pharmacies, schools, and healthcare facilities near you that display Guiding Stars ratings on shelf tags. Shop with confidence knowing the ratings are right there when you need them.
- Find participating retailers nationwide
- Filter by location and store type
- Get directions and store hours
FIND STORES
![[NEW] Salmon & Sweet Potato Fishcakes](https://res.cloudinary.com/sjlabs/image/upload/c_scale,q_auto,f_auto,w_1024/74126800205.jpg)
