Sweet Potato & Fish Nuggets

Sweet Potato & Fish Nuggets

Another yummy and healthy recipe from us for your kids - Sweet Potato & Fish Nuggets. Get the best recipe from us!

Makes: 14 nuggets
Time: 1 hour + chilling
Age: 12+ months


300g sweet potato
150g skinless and boneless haddock fillet
50g Panko breadcrumbs
2 large eggs
2 cloves of garlic
3 Tbsp fresh parsley
2 Tbsp extra virgin olive oil
2 Tbsp freshly squeezed lemon juice
1 Tbsp dried oregano


  • Preheat the oven to 180C and line a baking tray with aluminium foil.
  • Place the haddock fillets on the foil and bake in the oven for 20-25 minutes, until flaky and cooked through. 
  • Remove from the oven and set aside. Set the oven to 200C and line a baking sheet with parchment paper.
  • With a fork, pierce the whole surface of the potatoes and place them on a microwave-safe plate.
  • Cook on full power (800W) for 4 minutes. Flip them and cook for 2 extra minutes or until they are soft enough for a fork to pass through. Let them cool down.
  • Meanwhile, break the haddock fillet into small flakes and put it in a bowl.
  • Mince the garlic, finely chop the parsley and beat 1 egg.
  • Add the garlic, parsley, egg and oregano to the bowl with the haddock.
  • Cut the potatoes in halves lengthwise, scoop out the flesh and mash it in a bowl with the olive oil and the lemon juice.
  • Add the mashed potatoes to the bowl and mix all the ingredients well.
  • Take a tablespoon of the mixture at a time, shape it into nuggets and place it on the parchment paper.
  • Let set in the fridge for 10-15 minutes to firm up.
  • Meanwhile, beat the egg in a shallow bowl and place the breadcrumbs on a plate.
  • Dip each nugget into the egg mixture and then coat with the breadcrumbs. Place on the baking tray.
  • Bake at 200C for 15-20 minutes or until golden and crispy.
  • You can make these ahead and freeze unbaked nuggets for up to 3 months. Bake them from frozen at 200C for 20-25 minutes or until golden and cooked through.

Serve and enjoy!


Nutrition Information Typical Values: 

Nutrient per 100g per serving (35g)

797kJ/ 190kcal

279kJ/ 67kcal


of which saturates






of which sugars





Protein 10g 3.6g
Salt 0.24g 0.08g
Vitamin B 12 0.59ug (24%) 0.21ug
Lodine 98.1ug (65%) 34.3 ug 

% reference intake of an average adult (8400kJ/2000kcal)