Golden Tilapia Fishcakes

Tilapia is a firm, meaty farmed fish that’s easy to cook, and relatively cheap. These fish cakes are good for a brunch dish, or serve them with a salad for a light lunch or supper. They’re also great with my Sticky Red Cabbage.


  • 500 g (1 lb 2 oz) sweet potatoes, cut into small chunks
  • 4 skinned tilapia fillets (about 450 g/1 lb. in total)
  • 200 ml (7 fl oz) milk or water
  • zest of 1 lime, finely grated
  • good grating of nutmeg
  • 2 spring onions, green part only, finely chopped
  • 1 hot red chilli (ideally Scotch Bonnet), deseeded and finely chopped
  • salt and black pepper
  • 1-2 tbsp olive oil
  • 1 lime, quartered, to serve (or use the grated one)

For the Coating

  • 60 g ( oz) plain flour
  • 100 g ( oz) breadcrumbs


  1. Put the sweet potatoes in a saucepan of water, bring to the boil, then reduce the heat and simmer for 5 minutes, or until cooked. Drain well. Meanwhile, put the tilapia fillets in a saucepan and just cover with the milk or water. Bring to the boil, cover, turn off the heat and leave to sit for 5 minutes to gently cook the fish.
  2. Mash the sweet potato in a mixing bowl. Add the lime zest, nutmeg, spring onions and chilli. Take the fish out of the pan, pat it dry and cut it into small pieces. Mix into the sweet potato mash and season.
  3. To coat the fishcakes, spread out the flour on one small plate and the breadcrumbs on another. Divide the fishcake mixture into 8 equal-sized balls and shape each into a fishcake about 2.5 cm (1 in) thick. Coat each fishcake first in flour, then in breadcrumbs.
  4. Heat the oil in a frying pan over a medium heat and cook the fishcakes, in batches, on both sides, until they are golden brown and hot all the way through (about 8 minutes). Serve with lime wedges.