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
- ½ cup chopped cilantro, more for garnish
- ½ teaspoon cayenne or chili powder
- ¼ teaspoon ground allspice, or to taste
- Olive or vegetable oil as needed
- Lime wedges
- Nutritional Information
Nutritional analysis per serving (4 servings)
159 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 21 grams protein; 52 milligrams cholesterol; 162 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
Dining and Cooking