Lemon Dill Fish Cakes with Roasted Sweet and Spicy Sweet Potatoes & Balsamic Vinegar Brussel Sprouts

A woman I work with mentioned this fish cake recipe to me, that she got from her boyfriend, and it sounded too good to be true, so naturally I went home and bought all the ingredients to make them. I often make these roasted sweet potatoes they are spicy and crispy so delicious and fool proof to make. I don’t know where I got the recipe it’s scribbled on a random piece of paper as a lot of my recipes are. I am perpetually writing down recipes where ever I see them; at the dentist office, while baby sitting; honestly I’m shameless. I’ve even taken to snapping photos of recipes in the Metro News. 

You’re going to want to cook the sweet potatoes first because they take longer. You can also add roasted brussle sprouts to the mix too if you like a side veggie. 


Lemon Dill Fish Cakes
Ingredients: 

• 1 can of Salmon (take out the bones)
• Fresh Dill 
• 1 egg 
• Old Fashioned rolled oats 
• A squeeze of lemon
• Lemon Zest 
• Salt and Pepper 

Mix all ingredients together 
Don’t be afraid to get your hands all up in there to mix all the ingredients together (just be sure to wash them first for sanitary purposes) 


Form into patties makes about four good sized portions. 
Cook in a skillet on medium to high heat in oil turning once until outside is crunchy

Ingredients 

• sweet potato (cubed)
• paprika 
• cayenne pepper 
• olive oil 
• onion salt 
• garlic powder 
• brown sugar 
• black pepper 
• Chili powder 

Ingredients: 

• 2-3 cups of brussel sprouts (frozen work fine)
• 2 tbs olive oil 
• 2 tbs Balsamic Vinegar 
• Salt and pepper 

Simply mix olive oil and balsamic vinegar with salt and pepper. 
Coat brussel sprouts 
Bake in the oven for 25 minutes until they are lightly browned 


I typically fire both the sweet potato and the brussel sprouts in the oven together and they cook at the same time.