Delicious Sweet Potato Fish Cakes
A crispy-on-the-outside, tender-on-the-inside fish cake made with sweet potato and flaky tilapia. These sweet potato fish cakes are bold, herby, and makes the perfect weeknight dinner or party appetizer.
A Caribbean Twist on a Classic Fish Cake
You know those days after a holiday when your brain says “work” but your body’s like “nah”? That was me, post-Labor Day. But I found my groove in the kitchen—because let’s be honest, cooking is my therapy. No emails, no meetings, just vibes… and these sweet potato fish cakes.
They’re flavorful, family-friendly, and yes, they require a bit of prep—but trust me, it’s worth every bite.
Now, in Trinidad and Tobago, when we say “fish cake” we usually mean accra—that fluffy fritter of saltfish and flour, deep-fried to perfection. But this recipe takes a little Caribbean detour, borrowing vibes from Barbadian-style fish cakes with a twist: we’re using sweet potatoes to bind things together. Think of it as accra’s bougie cousin who shows up in pearls and heels.
Why you’ll love this recipe
- Made with flaky white fish like tilapia or cod
- Naturally sweet from mashed sweet potatoes
- Loaded with herbs, garlic, and just the right peppery kick
- Easy to prep ahead and great for freezing
- Versatile: serve as an appetizer, dinner, or even a salad topper
How to make sweet potato fish cakes
Ingredients
- Flaky white fish (tilapia, cod, swai, etc.)
- Sweet potato (bonita or your favorite variety)
- Green seasoning – make your own
- Garlic, onion, scallions, culantro (or parsley)
- Scotch bonnet pepper
- Egg
- Breadcrumbs
- Oil for frying
- Salt, paprika, garlic powder
Instructions
- Bake the fish
Season fish with green seasoning and bake at 350°F for about 20 minutes, until cooked through but not dry. - Flake and season
Use a fork to flake the fish into a bowl. Add salt, garlic powder, scallions, culantro, grated onion, crushed garlic, paprika, and chopped scotch bonnet. Mix well and taste for seasoning. - Boil and mash the sweet potatoes
Boil peeled sweet potatoes until tender but not mushy. Drain and mash. - Combine and shape
Mix the mashed sweet potato into the fish mixture. Use your hands to combine everything until you can shape it into patties. Taste again—seasoning check is key! - Coat and fry
Beat the egg in a small bowl. Dip each patty into the egg, then coat in breadcrumbs. Fry in hot oil until golden brown on both sides. - Drain and serve
Let the cakes drain on paper towels, then serve hot with your favorite dip—chutney, mustard-mayo, or pepper sauce, if you’re bold like that.
Tips & Notes
- Swap breadcrumbs for panko if you want extra crunch.
- These reheat like a dream in the air fryer.
- You can freeze the patties before frying. Just thaw before cooking.
- Make it spicy or mild depending on your pepper tolerance.
Serving suggestions
These cakes are perfect with:
- A crisp salad
- Coconut rice
- Garlic mashed provision
- Or simply solo with dipping sauce on the side
More fish dishes
Looking for more fish dishes to try? Check out my recipes for:
Recipe
Sweet Potato Fish Cakes
Ingredients
Method
- Prep the Fish: Wash and season the fish with green seasoning. Bake at 350°F for 20 minutes or until cooked through. Avoid overcooking.
- Flake: Once baked, use a fork to flake the fish into a mixing bowl.
- Season: Add salt, garlic powder, scallions, culantro, garlic, onion, pepper, and paprika. Mix well and adjust seasoning to taste. Set aside.
- Cook Sweet Potato: Peel and boil sweet potatoes until tender (but not too soft). Drain and mash.
- Combine: Add the mashed sweet potato to the fish mixture. Mix thoroughly (hands work great here) and taste again for seasoning.
- Form Cakes: Shape into patties of your preferred size.
- Coat: Beat the egg in a small bowl. Dip each patty into the egg, then coat with breadcrumbs. Repeat until all are coated.
- Fry: Heat oil in a skillet. Fry patties until golden on one side, then flip and cook the other side.
- Serve: Drain on paper towels and enjoy hot.
