Spicy Sweet Potato Fishcakes With Charred Greens Recipes

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SWEET POTATO FISH CAKES



Sweet Potato Fish Cakes image

Provided by Mark Bittman

Categories     dinner, appetizer

Time 2h

Yield 4 servings

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 1 gram, Fiber 3 grams, Protein 22 grams, SaturatedFat 0 grams, Sodium 481 milligrams, Sugar 4 grams

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