Looking for a different way to eat fish?! Try my Haddock Fish Cakes with Sriracha Mayo!
This recipe is gluten free, grainless, dairy free, paleo, soy free and refined sugar free.
Haddock Cakes with Sriracha Mayo Recipe
Prep time: 15 minutes
Cook time: 10 minutes
Yields: 2-3 servings
Haddock Cake Ingredients:
- 1 medium sweet potato
- 2 haddock fillets
- 1/2 cup almond flour (or bread crumbs)
- 1 egg
- 1 tsp paprika
- 2 tsp onion powder
- 1 tsp chili powder
- 1 tbsp red pepper flakes
- 3 tbsp avocado oil
Sriracha Mayo Ingredients:
1/2 cup mayonnaise
1-2 tbsp Sriracha hot sauce (depending on how spicy you want it)
Heat a skillet on medium heat over the stove top with 1 tbsp avocado oil. Fry haddock for 3-5 minutes on each side until fully cooked.
While the fish is frying, peel skin off sweet potato, puncture outside of potato with knife, then place potato on a plate and microwave for 4-5 minutes until the potato is fully cooked.
When the fish is fully cooked, flake apart with fork and chop into small pieces, then place in a mixing bowl. Add in sweet potato to bowl. Use a potato masher to mash fish and potato together.
Add in almond flour, egg, paprika, onion powder, chili powder, red pepper flakes. Mix well.
Heat a skillet over the stove on medium heat. Add in 2 tbsp oil.
Form fish cakes using approx 3 tablespoon of dough per cake. Fry cakes on each side for 3-5 minutes until crispy.
While the cakes are cooking make the Sriracha Mayo- In a small bowl combine mayo and Sriracha hot sauce.
Top cakes with Sriracha Mayo and serve.