Recipe of the Month – Sweet Potato Fish Cakes with Red Sauce

Breathe easy with omega-3s

Going bigger on omega-3s could help keep our lungs in tip-top-shape. A two-pronged study published in the American Journal of Respiratory and Critical Care Medicine, with support from the National Institutes of Health involved a combined observation of 15,063 healthy, racially diverse Americans followed over 7 years, as well as analysis of genetic data of more than 500,000 European adults. Researchers found that higher blood concentrations of omega-3 fatty acids were linked to a lower rate of lung function decline. More specifically, the omega-3 fatty acid docosahexaenoic acid (DHA) was determined to be the most influential in lung health. You can find this type of omega-3 in so-called “fatty fish” like salmon, sardines, herring and mackerel. Since chronic inflammation is believed to contribute to lung function decline and the development of conditions like chronic obstructive pulmonary disease (COPD), the anti-inflammatory properties of omega-3s can be useful here. So take a deep, healthy breath and make these easy, yet satisfying fish cakes. 

Sweet Potato Fish Cakes with Red Sauce 

Fish Cakes: 

2 C cooked cubed peeled sweet potato 

3 cans sardines, drained 

1 egg, lightly beaten 

1/2 C bread crumbs 

1/2 C chopped red onion  

Zest of 1 lemon 

Juice of 1 lemon 

1 T fresh thyme  

1/4 t salt 

1 T oil 

Sauce:  

1/3 C dry-packed sun-dried tomatoes 

1/2 C roasted red pepper 

1 garlic clove, chopped 

1/4 t red pepper flakes 

In a large bowl, mash together sweet potato and sardines. Stir in egg, bread crumbs, red onion, lemon zest, lemon juice, thyme and salt. Shape the mixture into four patties. Heat oil in a frying pan over medium-high heat. Add the fish cakes and cook for 4-5 minutes each side, until golden brown crust forms. 

To make the sauce, place sun-dried tomatoes and 1/2 cup boiled water in a blender container and let tomatoes soak for at least 15 minutes. Add roasted red pepper, garlic, and pepper flakes to blender container and blend until smooth. 

Serve fish cakes topped with red pepper sauce. Makes 4 Servings 

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