Recipe by @thesugarandsaltco
These sweet potato mackerel cakes are a great way to eat a bit lighter while still gaining essential nutrients from the mackerel like protein and EPA & DHA Omega-3s!
1 small Sweet potato, cut into ½” cubes
3 Tbsp avocado oil, divided
1 whole Egg
¼ cup Mayonnaise
2 Tbsp Parsley leaves only, finely chopped
2 tsp fresh chopped Thyme leaves
2 tsp Old Bay seasoning
½ tsp coarse Kosher salt
¼ tsp fresh ground Black pepper
⅛ tsp Cayenne pepper
½ cup Breadcrumbs (I like to use gluten free when possible)
3 (5oz) cans Wild Planet Wild Pacific Mackerel
Fresh lemon juice
Preheat the oven to 400°F.
Toss together the sweet potatoes and about 1 tablespoon of avocado oil. Place in the oven, and roast for about 15-18 minutes, or until lightly browned and tender. Remove from the oven, and set aside to cool for about 5 minutes.
While the sweet potatoes are roasting, stir together the egg, mayonnaise, parsley, thyme, Old Bay seasoning, salt, pepper, and cayenne pepper. Add the breadcrumbs, and stir well. Add the mackerel, and stir until well combined.
Once the sweet potatoes have cooled slightly, add to the mixture, and stir well.
Using a ½ cup scoop, scoop out the mackerel cake mixture. Gently press together to form 8 patties that are about 4 inches in diameter and about 1 ½ inches thick.
Heat the remaining avocado oil in a large nonstick skillet over medium heat. Place the cakes in the skillet, and cook for about 5-8 minutes on each side, or until golden brown and firm.
Remove from the skillet and top with a bit more fresh parsley and fresh lemon juice. Enjoy!