Recipe: Spicy Tilapia Fishcakes with a Crispy Coconut Coating
These Spicy Tilapia Fishcakes with a Crispy Coconut Coating are a delightful and healthy twist on traditional fishcakes. The combination of tilapia, sweet potatoes, and chilli creates a flavourful and satisfying dish, perfect for dinner.
Servings: 4 Serves
Calories: 320kcal
Cost: $15
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.