Downloadable Recipe or Follow the Instructions Below
Sweet Potato Fish Cakes
1 x sweet potato
1 x onion
1 bunch of parsley
Maldon salt to taste
1 x chili deseeded
Equipment: kitchen aid, peeler, sharp knife, chopping board, mixing bowl, desert spoon, non stick frying pan and a wooden spatular.
First these fish cakes to me are a little piece of home with a Paleo twist. My Mum comes from a small island in the middle of no where called St Helena (15.9650° S, 5.7089°) with just over 4,000 people. One of the main dishes are St Helena fish cakes typically made with tuna or mackerel, and of course you can change the type of fish you use here. The most famous guest or prisoner of St Helena was Napoleon!
- Peel and boil 1 medium sweet potato until cooked.
- Drain, mash and put to the side.
- Finely chop the onion, parsley and chili, season well and fry in a pan until translucent.
- Scrape or mince the fish.
- To prepare the fish you can either mince it with a kitchen aid or alternative brand, or I tend to scrape the fish using a sharp knife. Scrape the fish with a sharp blade away from you. So layer by layer 1cm at a time. You could also ask the fish monger to do this for you.
5. Mix all the ingredients in a bowl and season more if needed to taste. Add additional flour if the mixture is too wet, it should be the consistency of a cake and you should be able to form scone like shapes with your spoon that hold together.
6. Form cakes with a spoon and fry in the pan in a little coconut oil.
Total time: 35-40 minutes