Lemony Sweet Potato Fishcakes with Red Sauce - alive magazine
If you’re a fan of sardines and looking for a new way to incorporate them into your diet, these lemon-scented fishcakes are sure to satisfy. They’re tender on…
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Ingredients
- 2 cups (500 mL) peeled, cooked, and cubed sweet potato
- 3 - 3 3/4 oz (106 g) cans sardines, drained
- 1 organic egg, lightly beaten
- 1/2 cup (125 mL) bread crumbs
- 1/2 cup (125 mL) chopped red onion
- 1 lemon, zested and juiced
- 1 Tbsp (15 mL) fresh thyme
- 1/4 tsp (1 mL) salt
- 1 Tbsp (15 mL) grapeseed oil or avocado oil
- 1/3 cup (80 mL) dry-packed sun-dried tomatoes
- 1/2 cup (125 mL) roasted red pepper
- 1 garlic clove, peeled and chopped
- 1/4 tsp (1 mL) dried red pepper flakes
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