Mediterranean Mackerel Sweet Potato Cakes


  • 1 can (115g) Gold Seal Mediterranean Mackerel, 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


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