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In the world of culinary delights, the combination of fish and sweet potatoes creates a unique flavor profile that is both exciting and nutritious. The Fiery Fish & Sweet Potato Delight is more than just a meal; it’s an experience that tantalizes the taste buds with its blend of spices and textures. This dish is gaining popularity among health-conscious eaters and culinary enthusiasts alike, thanks to its ability to deliver rich flavors and robust nutritional benefits.

Spicy Fish & Sweet Potato Cakes

Discover the Fiery Fish & Sweet Potato Delight, a flavorful and nutritious dish that pairs flaky fish with creamy sweet potatoes. This recipe is not just a meal; it's a delightful culinary experience packed with protein, omega-3s, and antioxidants. Perfect for family dinners or meal prep, this vibrant dish is rich in essential nutrients and versatile in preparation. Elevate your dining experience with this tasty and health-conscious option that satisfies both the palate and body.
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Ingredients
  

1 lb (450g) firm white fish (e.g., cod or tilapia), skinless and boneless

2 medium sweet potatoes, peeled and cubed

1 small red onion, finely chopped

2 cloves garlic, minced

1 small red chili, finely chopped (adjust to taste)

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup fresh cilantro or parsley, chopped

1 large egg, lightly beaten

1/2 cup breadcrumbs (panko for extra crunch)

Zest of 1 lime

2 tablespoons olive oil (for frying)

Lime wedges, for serving

Instructions
 

Cook the Sweet Potatoes: In a large pot, bring salted water to a boil. Add the cubed sweet potatoes and cook until tender, about 10-15 minutes. Drain and let cool slightly.

    Prepare the Fish: While the sweet potatoes are cooking, poach the fish in lightly salted water or steam it until fully cooked, about 5-7 minutes. Once cooked, flake the fish with a fork into small pieces.

      Mix Ingredients: In a large mixing bowl, combine the flaked fish, cooked sweet potatoes, red onion, garlic, red chili, smoked paprika, cumin, salt, pepper, and chopped cilantro. Use a fork to mash and mix until well combined.

        Add Binding Agents: Stir in the beaten egg, breadcrumbs, and lime zest until the mixture holds together. If it's too loose, add more breadcrumbs until the mixture is manageable for shaping.

          Form Patties: Shape the mixture into patties, about 2-3 inches in diameter and 1 inch thick. Place them on a plate or baking sheet lined with parchment paper.

            Chill (Optional): For firmer cakes, refrigerate the patties for 30 minutes. This step helps them hold their shape while cooking but can be skipped if you're in a rush.

              Cook the Cakes: In a large skillet, heat olive oil over medium heat. Once hot, add the patties in batches (avoid overcrowding) and cook for about 4-5 minutes on each side until golden brown and crispy. Adjust the heat as necessary to prevent burning.

                Serve: Remove the cakes from the skillet and drain on paper towels. Serve warm with lime wedges on the side for an extra zing.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4