Have you tried Tilapia? I’ll admit, I don’t have good memories of fishcakes. Growing up, when someone said fishcake I would think of a soggy, batter coated starch ball with a slightly past its best fishy flavour. After eating clean for so long, I can’t imagine ever going near one of those again, but I thought it would be a great idea to recreate them into something much more appetising: Spicy Tilapia Fishcakes
I was thrilled with how these turned out; the tilapia is mild flavoured and works extremely well with the sweet potato and chilli. The coating turns crispy and golden rather than soggy, whilst the inside remains fluffy. Try them – this is what fish cakes should taste like!
Recipe: Spicy Tilapia Fishcakes with a Crispy Coconut Coating
Equipment
- Saucepan
- Steamer
- Shallow Dish
- Large heavy-based pan
Ingredients
- 500 g tilapia fillets
- Half can coconut milk
- 500 g sweet potatoes diced
- Zest 1 lime
- 2 red chilli peppers deseeded and finely chopped
- Chunk fresh ginger peeled and finely chopped
- 4 spring onions finely chopped
- Sea salt and black pepper
- 2 large eggs
- 50 g ground almonds
- 50 g desiccated coconut
- 1 tbsp coconut flour
- Coconut oil
Instructions
- Cook the Tilapia: Submerge the tilapia fillets in a saucepan with the coconut milk and just enough additional water to cover them. Bring to the boil, cover, and simmer for 5 minutes until the fish is just cooked.
- Steam the Sweet Potatoes: Steam the sweet potatoes for 7 or 8 minutes, until soft. Mash in a bowl, before stirring in the chilli, ginger, and spring onions. Add the fish and the coconut milk, before mashing again and seasoning to taste.
- Prepare the Coating: Beat the two eggs together in a shallow dish. In a separate bowl, combine the ground almonds, desiccated coconut, and coconut flour. You should now have three dishes arranged side by side – the mashed fishcake contents, the beaten eggs, and the coating.
- Form the Fishcakes: Roll the fishcake mixture into balls in your palm. One by one, coat lightly with the beaten egg, before rolling them in the almond and coconut mixture. Set aside.
- Cook the Fishcakes: When ready to cook, heat a little coconut oil in a large, heavy-based pan. Carefully place the fishcakes into the pan and cook for 3 or 4 minutes on each side until crisp and golden.
These Spicy Tilapia Fishcakes with a Crispy Coconut Coating are a delightful and healthy twist on traditional fishcakes. Moreover, the combination of tilapia, sweet potatoes, and chilli creates a flavourful and satisfying dish. Perfect for dinner, these fishcakes are sure to become a favourite in your Paleo recipe collection.
Have you tried making fishcakes before? Additionally, what’s your favourite way to enjoy them? Share your thoughts and variations in the comments below!
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I cooked these for my dinner with a crisply salad and it was really yummee!
I've never tried tilapia, but your recipe has inspired me to give it a go! Your fishcakes look delicious, and I have all the other ingredients on hand.