Best 2 Sweet Potato Fish Cakes Recipes

Dive into a culinary journey with our delectable Sweet Potato Fish Cakes, where flavors dance on your palate. These crispy on the outside, tender on the inside patties are a symphony of textures and tastes. Crafted with succulent fish fillets, perfectly seasoned and complemented by the natural sweetness of roasted sweet potatoes, each bite is a burst of savory delight.

Accompanying this main attraction are two tantalizing sauces that elevate the experience to new heights. The zesty Lemon Dill Sauce, with its vibrant citrus notes and herbaceous undertones, adds a refreshing brightness that perfectly complements the richness of the fish cakes. On the other hand, the creamy Horseradish Sauce, with its subtle spiciness and tang, offers a delightful contrast, awakening your taste buds with each dip.

Whether you're seeking a quick and easy weeknight dinner or an impressive dish to grace your table at a special gathering, these Sweet Potato Fish Cakes, paired with their exquisite sauces, are sure to leave a lasting impression. So, gather your ingredients, prepare your palate, and embark on a culinary adventure that promises to delight and satisfy.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET POTATO SALMON FISH CAKES

Sweet Potato Salmon Fish Cakes image

I tried this because I had some sweet potatoes that needed to be used and it turned out great! Very yummy! Serve with some freshly squeezed lemon juice on top, and voila!

Provided by Shawn Harquail

Categories Appetizers and Snacks Seafood Fish Cake Recipes

Time 1h15m

Yield 4

Number Of Ingredients 18

Ingredients

1 large sweet potato, peeled and cut into large chunks
1 large potato, peeled and cut into large chunks
2 (4 ounce) salmon fillets
2 cups milk
¼ cup olive oil
1 stalk celery, diced
1 large carrot, diced
1 pinch ground nutmeg
1 pinch red pepper flakes
salt and ground black pepper to taste
3 shallots, diced
¼ cup chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons minced garlic
¼ cup wheat germ
1 large egg
1 cup dry seasoned bread crumbs
½ cup vegetable oil for frying

Steps:

Place sweet potato and potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer to a large bowl to cool.
Place salmon into a skillet and pour in milk. Bring to a simmer, cover skillet, and cook until salmon flakes easily with a fork, about 5 minutes. Remove salmon from the skillet; reserve milk in a bowl.
Heat olive oil in the skillet over medium heat; cook and stir celery, carrot, nutmeg, red pepper flakes, salt, and pepper in the hot oil until celery and carrot are softened, about 5 minutes. Add shallots, parsley, cilantro, and garlic; cook and stir until fragrant, 3 to 5 minutes.
Pour wheat germ, egg, and reserved milk over sweet potato and potato; mash until evenly combined.
Flake salmon with a fork; mix flaked salmon and vegetable mixture into the mashed potato mixture using your hands.
Heat vegetable oil large saucepan or skillet over medium-high heat.
Pour bread crumbs into a large bowl.
Form salmon mixture into patties using your hands; press each patty into bread crumbs, coating both sides.
Fry patties, working in batches, in the hot oil until crisp and golden, about 3 minutes per side.

Nutrition Facts : Calories 659.4 calories, Carbohydrate 79.3 g, Cholesterol 81.8 mg, Fat 26 g, Fiber 9.1 g, Protein 28.9 g, SaturatedFat 5.5 g, Sodium 716.3 mg, Sugar 15.4 g

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

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

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

Tips:

Choose the right potatoes: For the best results, use sweet potatoes that are firm and have a deep orange color. Avoid potatoes that are soft or have blemishes.
Cook the potatoes properly: To ensure that the potatoes are cooked through, boil them in a large pot of salted water until they are tender. Drain the potatoes and mash them until smooth.
Use fresh fish: For the freshest and most flavorful fish cakes, use fresh fish fillets. Avoid frozen fish, as it can be dry and tough.
Flake the fish finely: To create a smooth and even texture in the fish cakes, flake the fish finely with a fork.
Add plenty of herbs and spices: To enhance the flavor of the fish cakes, add a variety of herbs and spices, such as parsley, dill, garlic powder, and onion powder.
Don't overmix the mixture: Overmixing the mixture can make the fish cakes tough. Mix the ingredients just until they are combined.
Chill the mixture before forming the fish cakes: Chilling the mixture before forming the fish cakes will help them to hold their shape better when cooking.
Cook the fish cakes over medium heat: To prevent the fish cakes from burning, cook them over medium heat. Cook them for 3-4 minutes per side, or until they are golden brown and cooked through.
Serve the fish cakes with a variety of dipping sauces: To add even more flavor to the fish cakes, serve them with a variety of dipping sauces, such as tartar sauce, mayonnaise, or lemon wedges.

Conclusion:

Sweet potato fish cakes are a delicious and healthy way to enjoy fish. They are easy to make and can be served with a variety of dipping sauces. Whether you are looking for a quick and easy weeknight meal or a special dish for a party, sweet potato fish cakes are sure to please everyone.