Sweet Potato Fish Cakes Recipe

Name: Sweet Potato Fish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes; 1 pound cod fillets; Salt to taste; 1 inch-long piece ginger root, peeled and cut into chunks; 3 cloves garlic, peeled and smashed; 1 large shallot, cut in chunks; 1/2 cup chopped cilantro, more for garnish; 1/2 teaspoon cayenne or chili powder; 1/4 teaspoon ground allspice, or to taste; Olive or vegetable oil as needed; Lime wedges

Servings: persons

2 medium sweet potatoes
1 pound cod fillets
Salt to taste
1 inch-long piece ginger root, peeled and cut into chunks
3 cloves garlic, peeled and smashed
1 large shallot, cut in chunks
1/2 cup chopped cilantro, more for garnish
1/2 teaspoon cayenne or chili powder
1/4 teaspoon ground allspice, or to taste
Olive or vegetable oil as needed
Lime wedges

1
Heat oven to 425 degrees.
2
Pierce sweet potatoes several times with a knife, then place in foil-lined roasting pan.
3
Roast until potatoes are soft, an hour or longer.
4
Cool.
5
Meanwhile, poach cod in salted water to cover until it begins to flake, about 10 minutes.
6
Drain well and cool.
7
Combine ginger, garlic, shallot, cilantro, cayenne, allspice and a large pinch of salt in a small food processor and mince, or mince by hand.
8
Scoop flesh of sweet potatoes into a bowl.
9
Discard skins.
10
Add fish and spices and blend with your hands.
11
Taste and adjust seasoning.
12
Shape into four hamburger-size patties.
13
Place oil in a 12-inch skillet, preferably nonstick, and turn heat to medium.
14
Wait until oil is hot, then add one fish cake; it should sizzle.
15
If it does not, wait another minute before adding others.
16
Cook cakes carefully so that they brown thoroughly without burning.
17
Turn after 5 minutes and brown on other side.
18
Serve hot, with lime wedges and more cilantro.

kcal

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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 11 ingredients. The key ingredients include: 2 medium sweet potatoes, 1 pound cod fillets, Salt to taste, 1 inch-long piece ginger root, peeled and cut into chunks, and more.

Yes, Sweet Potato 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.

Sweet Potato Fish Cakes

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