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

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Sweet Potato Fish Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions