These don’t have a breaded crispy coating, like some fishcakes you might be used to, but with a thai flair and delicious sweetness from the sweet potatoes, this is a great way to get in some high-protein high-carb amazingness.
I use white yams and tilapia above, but you can use any sweet potato (white, orange or purple) and any flakey fish (cod, tilapia, salmon, etc). Experiment! 
Ingredients:
- 12 oz sweet potato, cooked (I just microwave mine)
- 10-12 oz fish, cooked (I steam mine in 1 inch of water for a few minutes)
- 1 Tbsp thai curry paste (green or red)
- 2 Tbsp egg whites
- 1 Tbsp cilantro, chopped
- 2 green onions, chopped
- 1 tsp fish sauce, or 1/2 tsp salt
Cook the yam and fish. Mash everything together. Roll into balls and then flatten into patties with your palm. Cook in the oven (I use my toaster oven) at 400 on a parchment-paper lined cookie sheet for 15 mins.
What about using one whole egg rather than 2 tbsp egg whites?
You could totally use the whole egg — you might just not need all of one. I’d beat it in a bowl separately, add in about half, and then try mixing it all together and see what the texture’s like. If it’s not binding well, add the other half.
Thanks!!