These Sweet Potato and Courgette Fish Cakes with Thai Dipping sauce are delicious and are so quick to make. Served with a cruchy side salad, these fish cakes are coming in at 351 calories per serving. This is a recipe ideal for the midweek rush when you don’t want to spend your evening in the kitchen.


  • 2 Regular Potatoes- pricked with a fork
  • 1 Courgette- grated
  • 200g of Cod
  • Juice of 1 Lime
  • 1 Medium Sized Sweet Potato- pricked with a fork
  • 2 Tsp of Ground Coriander
  • Plain Flour for dusting
  • 1/2 Tsp Paprika/li>
  • Pinch of Salt and Pepper
  • Oil of you choice
  • 3 Tbsp of Soya Sauce
  • 3 Tbsp of Fish Sauce
  • 1 Clove of Garlic- finely chopped


  1. Cook the potatoes (in a microwavable container) in the microwave for 8-10 minutes. Once they are soft, remove. Spoon out the flesh from the skins.
  2. Add the grated courgette and the cod, as well as the lime juice, coriander and smoked paprika to the bowl containing the potato. Mix well.
  3. Divide the mixture into 8 qual patties. Mix a small amount of flour with salt and pepper and then lightly dust the patties.
  4. Heat the oil in a large pan and cook the fishcakes until golden brown on both sides and are heated all the way through.
  5. The dipping sauce is made by simply mixing the soya sauce, fish sauce, garlic and a sqeeze of lime juice together.
  6. Serve with a crunchy side salad and a dipping sauce