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To successfully craft Spicy Fish & Sweet Potato Cakes, understanding the ingredients is crucial. Each component plays a vital role in defining the flavor and texture of the dish. Let’s take a closer look at the main ingredients that contribute to this delightful recipe.

Spicy Fish & Sweet Potato Cakes

Discover the delightful fusion of flavors in Spicy Fish & Sweet Potato Cakes. This recipe combines fresh, flaky fish with naturally sweet sweet potatoes, creating a dish that's as nutritious as it is tasty. Packed with aromatic spices and fresh herbs, these cakes are perfect for weeknight dinners or casual gatherings. Explore the preparation methods, nutritional benefits, and cultural influences that make these cakes a must-try for anyone looking to spice up their dinner plate!
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Ingredients
  

1 pound white fish fillets (such as cod or haddock)

2 medium sweet potatoes, peeled and cubed

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1-2 fresh green chilies, finely chopped (adjust to taste)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon fresh cilantro, chopped

1 tablespoon lemon juice

1 egg, lightly beaten

Salt and pepper to taste

1 cup breadcrumbs (preferably panko)

Olive oil or vegetable oil for frying

Optional garnish: lime wedges and additional cilantro

Instructions
 

Cook the Sweet Potatoes: Bring a pot of salted water to a boil. Add the cubed sweet potatoes and cook until tender, about 15 minutes. Drain and mash them in a bowl until smooth. Let them cool slightly.

    Prepare the Fish: While the sweet potatoes are cooking, steam or poach the fish fillets until they are cooked through and flaky, roughly 10 minutes. Once cooked, flake the fish into small pieces.

      Sauté Aromatics: In a skillet, heat a tablespoon of oil over medium heat. Add the chopped onion, garlic, fresh ginger, and green chilies. Sauté until the onion is translucent and fragrant, about 5 minutes.

        Combine Ingredients: In a large mixing bowl, combine the mashed sweet potatoes, flaked fish, sautéed aromatics, ground cumin, smoked paprika, chopped cilantro, lemon juice, and beaten egg. Season with salt and pepper. Mix until everything is well combined.

          Form the Cakes: Using your hands, form the mixture into patties (about 2-3 inches wide). You should yield around 8-10 cakes.

            Coat the Cakes: Place the breadcrumbs in a shallow dish and coat each cake lightly by pressing it into the crumbs on both sides.

              Fry the Cakes: In a large skillet, heat the oil over medium heat. Once hot, carefully add the cakes in batches (don’t overcrowd the pan). Fry each side for about 4-5 minutes or until golden brown and crispy. Add more oil as needed between batches.

                Drain & Serve: Once cooked, transfer the cakes to a plate lined with paper towels to drain excess oil. Serve warm, garnished with lime wedges and additional cilantro if desired.

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings