When cooking, I try to avoid wastage as much as possible, and on this particular day, the sun was shining and I was in the mood for fish cakes. (Not something you usually crave for but anyway...). As you know, unless its a straight indulgence, I like to use healthier alternatives, so instead of the traditional white potato consistency used to make fish cakes, I opted for sweet potato. I had some tuna steaks that had been in my freezer for a while and my mum was ready to throw away two extremely over ripened plantain.
Me being anti wastage, I petitioned for their lives and told her they're perfectly fine, even though the skin was black and covered with mould. What most do not know is that the inside is still and always usually perfectly good, ripe and super super sweet.
Tip: "The darker and softer the plantain, the better."
5 (20 fish cakes)
3 Tuna Steaks
2 Ripened Plantain
2 large Sweet Potato
1/2 cup Bread Crumbs
2 Garlic cloves
Fish Stock Cubes
Pink Himalayan Salt
1 tbsp Butter
First you want to pre-heat your oven, gas mark 7/8.
Peel your sweet potato and boil for 15 minutes until they're really soft. Whilst the potatoes are boiling peel the plantain and grill for 15 minutes, 7.5 minutes on each side on a medium heat. Rinse off tuna steak and add 1 chopped garlic clove, dried herbs, black pepper, fish stock cubes to season fish, then pop into a baking dish and bake for 15-20 minutes.
Once plantain and sweet potato is are read, add into a mixing bowl, with butter and mash contents together. Once evenly mashed, add chopped fresh herbs, garlic, black pepper, chilli flakes & himalayan salt (to taste), and mix together and set aside.
By now, the tuna steak should be ready... Once cooled down a little, break the tuna steak into a food processor and blitz till the fish particles become flakey. Add the fish to plantain and sweet potato mix and mix in thoroughly.
Take a generous pinch of the fish cake mix, roll into a ball and flatten with your palms ever so slightly, making the shape of patties and then coat lightly in the bread crumbs. Heat the frying pan with coconut oil and shallow fry cakes on a medium heat for 2 minutes on each side.
Serve with a dip of your choice and enjoy.
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