Barbados Yam Fish Cakes Recipe

Name: Barbados Yam Fish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 mahi mahi fillets; 1 medium onion, chopped; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 lb yams or 1 lb sweet potato; 1/2 cup milk; 1 egg, beaten; 2 tablespoons chopped fresh parsley; 1/2 cup all-purpose flour; shortening, for deep frying

Servings: persons

6 mahi mahi fillets
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb yams or 1 lb sweet potato
1/2 cup milk
1 egg, beaten
2 tablespoons chopped fresh parsley
1/2 cup all-purpose flour
shortening, for deep frying

1
Poach the fish in water with the onion, salt and pepper for about 20 minutes.
2
Peel the yams and chop roughly and cook 20 minutes in boiling water until tender.
3
Drain yams and mash until smooth.
4
Add milk to the mashed yams.
5
Flake the fish and discard the skin.
6
Add fish to the yams.
7
Add beaten egg and parsley, mixing well.
8
Divide mixture into 12 portions and form into fish cakes.
9
Place flour in a shallow bowl and coat cakes in flour.
10
Fry in hot oil, turning cakes to brown both sides.
11
Cook until browned and crisp.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 mahi mahi fillets, 1 medium onion, chopped, 1/2 teaspoon salt, 1/4 teaspoon pepper, and more.

Yes, Barbados Yam Fish Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Barbados Yam Fish Cakes

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