A scrumptious family friendly recipe for fish cakes with sweet potato.
The holiday is over. Can you see my sad face? It's always so good to get some rest on days your body thinks it needs to be working.
How was your Labor day holiday? It was pretty quiet for me in respect to doing stuff but boy did I cook up a storm. Cooking has kind of become my relax therapy actually. Being in the kitchen takes my mind off of everything, it's just me and the food that does as I want it to (most times) with no resistance. Ha. Nothing better than that.
I had much fun making these fish cakes too. Though it does take a little prep work, they were delicious and definitely worth sharing. These cakes are very well seasoned and so full of flavor. and make this a scrumptious item at any weeknight dinner.
Traditionally, what we (people from Trinidad and Tobago) would call a fish cake would be accra, where we mix up the fish with some flour and deep fry them. Some other islands call these fritters. But fish cakes are another version of "fritter" that is especially popular in Barbados. This cake has a little more personality than the accra. It's like the fancy cousin who always wears pearls, EVERYWHERE.
Have you ever had sweet potato fish cakes?
These are delicious. I kept "testing" the fish mixture to make sure it was seasoned right, which really meant I was eating it out.
I used tilapia for this. It's a nice flaky fish and really doesn't take much to cook. You can use any flaky fish that you prefer. Cod, grouper (which I stay away from because I am allergic), swai, black sea bass. Anything white and flaky. I seasoned it up with my holy grail green seasoning and let it bake.
Are you allergic to any foods? Finding out I was allergic to grouper was not a fun experience. It wasn't extremely drastic but looking like a fish a few hours after eating it is not a normal after dinner experience. I have heard some other people's experiences of learning of their allergies that were life threatening. If you think about it, it's really a chance we take with eating foods sometimes. I'm such a "try it at least once" person with food that I rush in sometimes with no fear that I "just might be allergic". But then again, who wants to live eating the same thing over and over out of fear?
Back to these cakes.
They are packed with flavor. Using fresh herbs, and peppers is really what makes it great.
These went down so good. Topped with some chutney, or some mustard and mayo mix or whatever your favorite dip is.
I even made a salad tonight with the cake as a topper.
It was delicious!!
yield: Serves 6
Sweet Potato Fish Cakes
A delicious fish cake made with fresh tilapia, herbs and sweet potato. Packed with flavor, makes a great option for weeknight dinners.
prep time: 40 MINScook time: 20 MINStotal time: 60 mins
- 2 tablespoon green seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 2 scallions, chopped (not using white ends of scallion)
- 1 tablespoon culantro (or substitute with parsley), chopped
- 2 cloves garlic, crushed
- 1 scotch bonnet pepper, chopped
- 1/4 teaspoon paprika
- 1/2 onion, grated
- 2 medium sweet potato (bonita)
- 1 egg
- Breadcrumbs (approximately 1 cup)
- Oil for frying
- 2 lbs Tilapia (or any flaky fish)
- Wash and season fish with green seasoning
- Bake at 350 degrees for 20 minutes until fish is cooked through (do not overcook)
- Once cooked, us a fork and flake fish up in a bowl
- Add salt, garlic powder, scallions, culantro, paprika, onion, garlic to fish and mix. Taste and adjust seasoning as needed. Set aside
- Boil peeled sweet potatoes until tender (not too soft)
- Drain potatoes and mash
- Add mashed potato to fish mixture (I like using my hands here to squeeze the mixture together to start to form into patties). Taste for seasoning
- Form patties to the size of your liking.
- Add egg to a bowl and beat
- Dip patties into egg dip then coat with breadcrumbs. Do this until all patties are coated
- Fry patties in oil until golden on one side and flip
- Drain patties and serve
Before you go check out some other fish recipes:
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