Paleo Haddock Fish Cakes

4.0/5 rating (2 votes)
Paleo Haddock Fish Cakes

This recipe was so fun to make because I had 1 sweet potato on the counter and 1/2 of a red bell pepper.  I love the flavors of the sweet potato in the recipe and we are just loving this fresh haddock from our friends at City Fish!

I made a baby kale salad to serve these Paleo Haddock Fish Cakes!  

Cindy's Tip!  If you are picking up haddock grab a little more and cook it up then save for another meal.  The work is already done and all you have to do is  make the cakes!




  • 1/2 pound fresh haddock or cod
  • 1 tablespoon olive oil or coconut oil plus more for cakes
  • 1 large sweet potato
  • 3 tablespoons red bell pepper, diced
  • 1-2 cloves garlic, minced
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes, optional


  1. Cut up haddock into chunks and set aside.  Heat a large sauté over medium heat then add in oil.  Once hot cook the haddock for about 7 minutes and you can break apart spatula to help the cooking process.  Add in red pepper and garlic and cook for about 3 minutes.  Remove from heat.

  2. Take the sweet potato and take a fork and poke it about 3 times.  Place on a microwave safe plate or paper towel for about 4-5 minutes (depending on your microwave).  You want it nice and mushy.  

  3. Take the haddock, peppers and garlic and place in a medium mixing bowl.  Carefully remove the skin form the potato and mash on a board then add to the bowl then add salt, pepper and seasonings.

  4. Wipe down the sauté pan and add about 1-2 tablespoon of oil over medium-high heat.   You may need to do this in batches.  Take an ice cream scoop (It worked great for me) and grab the haddock mixture and place in the pan then press down using the back of the scoop to create your patty cake.  You may need to do this in batches depending on the size of your pan.  Cook each side for about 5-6 minutes or until golden brown.  Enjoy over a salad.

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