Thai Sweet Potato Fish Cakes

Last updated on: August 6, 2026

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Ah, the fish cake. A dish that says, “I want something fancy, but I also don’t want to try too hard.” These Thai Sweet Potato Fish Cakes are packed with protein, subtly spiced, and so easy to make that even the most kitchen-averse person could whip them up without setting off the smoke alarm.

The sweet potato keeps them soft and slightly sweet, while the tuna brings the protein-packed punch. A splash of lime? That’s for the zing. A dash of soy sauce? That’s for the umami. Breadcrumbs? Well, they’re the glue that holds it all together—literally.

These fish cakes are crispy on the outside, fluffy on the inside, and utterly delicious. They’re also a great way to sneak more fish into your diet without the whole house smelling like the seaside. Plus, they’re lightly pan-fried, so no deep-frying guilt required.

Serve them up with a side salad, a dollop of sweet chilli sauce, or just eat them straight from the pan while pretending you’re a professional chef. Either way, you won’t be disappointed.

Why Sweet Potato? Are They Healthier?

Sweet potatoes have a bit of a health halo, but let’s get one thing straight—they’re not necessarily “better” than white potatoes, just different. Both have their perks, but sweet potatoes bring their own unique set of superpowers to the table.

These vibrant orange beauties are loaded with complex carbohydrates, fibre, and beta-carotene (which your body magically converts into Vitamin A). That means they’re not just tasty; they’re also doing your body a favour.

Here’s why sweet potatoes deserve a spot on your plate (and in your fish cakes):

• Blood sugar control. Despite their sweetness, the high fibre content helps slow down sugar absorption, meaning fewer sugar crashes.
• Antioxidant properties. The beta-carotene works like a bodyguard against nasty free radicals that speed up ageing (so, technically, sweet potatoes are anti-wrinkle food).
• Gut health. The fibre helps keep digestion on track—because no one likes feeling sluggish.
• Immune system boost. Packed with Vitamin A and Vitamin C, sweet potatoes help you fight off colds like a pro.
• Heart health. Thanks to their potassium content, they help regulate blood pressure and keep your heart happy.

In short, sweet potatoes are nutrient-packed powerhouses that taste incredible. And when you mash them up with tuna, spices, and crispy breadcrumbs, you get a high-protein, nutrient-dense plate of deliciousness. It’s basically health food disguised as comfort food—and that’s the best kind of meal.

What are Thai Fish Cakes?

Thai Sweet Potato Fish Cakes are a flavour-packed twist on traditional fish cakes, blending flaky tuna with mashed sweet potato and aromatic Thai-inspired ingredients. Unlike their breadcrumb-heavy cousins, these fish cakes get their soft texture from sweet potato, making them gluten-free (if you use GF breadcrumbs) and packed with nutrients.

The addition of lime, soy sauce, and chilli flakes gives them a slight heat and a zingy freshness, while a quick pan-fry in coconut or olive oil ensures a crispy, golden crust. They’re high in protein, easy to make, and ridiculously tasty—whether served as a main dish, a snack, or even meal-prepped for later.

Key Ingredients

Tuna. Lean, easy to source and versatile it's the main source of protein for this dish. Go for the kind in brine or spring water otherwise, you'll be getting extra, unnecessary calories if it's stored in oil.

Chilli Powder. Not essential, but I like a bit of underlying heat with these fishcakes. If you don't, it's totally fine to omit it.

Coriander. Use a handful of fresh leaves and stalks. The stalks actually have more flavour. Just make sure to finely chop them.

Sweet Potato. Even though it's the name of the recipe, you don't have to use sweet potato. If you prefer, you could use white potatoes instead.

Breadcrumbs. Just a normal bit of white or wholemeal loaf, blended. Not panko, not golden. Just normal breadcrumbs.

Soy sauce. Light or dark it doesn't really matter. Light has more flavour. Dark is better for colouring. As we're not really using it for colour, and if you have both available, then light is probably best.

How to Make Thai Sweet Potato Fish Cakes

Add the peeled and chopped sweet potato to a large saucepan of boiling water. Cook for around 12–15 minutes, or until completely tender when pierced with a fork. Drain thoroughly and leave it to steam-dry for a few minutes so the fish cake mixture does not become soggy.

Add the drained tuna, panko breadcrumbs, chopped spring onions, coriander, garlic, chilli flakes and the remaining seasonings to a large mixing bowl. Stir everything together, breaking up any larger pieces of tuna with the back of a fork.

Mash the cooked sweet potato until mostly smooth, then add it to the tuna mixture. Mix thoroughly until all the ingredients are evenly combined. The mixture should hold together easily without feeling wet or sticky.

Divide the mixture into six equal portions and shape each one into a thick, round fish cake. Place them on a lined baking tray, then chill for around 20 minutes if you have time. This helps them stay together in the pan rather than staging a dramatic collapse.

Heat a thin layer of oil in a large non-stick frying pan over a medium heat. Cook the fish cakes in batches for 3–4 minutes on each side, turning carefully, until deeply golden and heated through. Serve hot with fresh coriander, lemon wedges and crunchy slaw.

Sweet Potato Fish Cakes Storage Tips

To Store: These need eaten as soon as you cook them. However, they can store in the fridge as the uncooked pattie. Then you can just pan fry a day or so later when you want to eat them.

To Reheat: See above. Better to not reheat them, just cook them fresh when you need them.

To Freeze: This is fine. Again, freeze the unfried pattie then defrost before pan-frying.

Thai Sweet Potato Fish Cakes

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These fish cakes are made with protein-packed tuna and sweet potatoes, combined with flavourful herbs and spices. They're crispy on the outside and tender on the inside, and make a great alternative to traditional fish cakes

• Total Time: 35 mins
• Yield: 6 1x

Ingredients

Units MUS Scale 1x2x3x

• 600 g sweet potato
• 2 cans (~145g each) of tuna in brine or springwater
• 4 spring onions, finely chopped
• 1 tbsp lime juice
• 10 ml soy sauce
• 1 tsp chilli flakes
• 1 garlic clove
• 80 g breadcrumbs
• fresh coriander, chopped
• black pepper
• 1 tsp coconut or olive oil

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Instructions

Peel, chop, and boil your sweet potatoes until they’re soft enough to mash. No one likes a crunchy sweet potato in their fish cake.

While they’re boiling, mix together the tuna, spring onions, lime juice, soy sauce, chilli flakes, garlic, breadcrumbs, coriander, and black pepper in a big bowl. Basically, throw everything in and pretend you're on MasterChef.

Once the sweet potatoes are done, drain and mash them. Then spread them out on a plate so they cool faster (because waiting is overrated).

When they’re cool enough to handle, mix them into your tuna mixture. Get your hands in there. It’s messy, but worth it. Form the mixture into six patties and set them aside.

Heat a little coconut or olive oil in a frying pan on low heat. Gently fry the fish cakes for 3-4 minutes per side until golden brown and crispy. Be careful when flipping—they’re delicate, like your ego after a bad haircut.

Serve with fresh coriander and lime wedges. And maybe some sweet chilli sauce if you’re feeling fancy.

• Author: Scott Baptie
• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Fish
• Method: Hob
• Cuisine: Thai

Nutrition

• Serving Size: 1 fish cake
• Calories: 234
• Fat: 6g
• Carbohydrates: 29g
• Protein: 16g

Recipe Video

Sweet Potato Fish Cakes FAQs

Can I use a different type of fish?

Absolutely. Salmon works well, or even mackerel if you’re feeling adventurous. Just make sure it’s flaked and drained properly.

Can I make these in advance?

Yes! Prep them, shape them, and keep them in the fridge for up to 24 hours before frying.

Can I bake them instead of frying?

You can, but they won’t get as crispy. Bake at 200°C for about 20 minutes, flipping halfway through.

Are these sweet potato fish cakes spicy?

They’ve got a little heat from the chilli flakes, but nothing that’ll set your mouth on fire. Reduce or omit the chilli if you prefer things mild.

Can I freeze them?

Yep! Freeze them uncooked on a baking tray, then transfer to a container. Cook from frozen, adding a few extra minutes to the frying time.

What should I serve with sweet potato fish cakes?

A fresh salad, sweet chilli sauce, or even a simple slaw. If you want carbs on carbs, go for some jasmine rice.

How do I stop them from falling apart?

Make sure your sweet potatoes aren’t too watery and that you mix everything really well. Chilling the patties for 30 minutes before frying can also help.

Can I make them gluten-free?

Yes! Just use gluten-free breadcrumbs. Everything else is naturally GF.

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