Potato fish cake

A snack with loads of health benefits, it can be served for breakfast or had as a main dish for dinner

Prep 0 h : 0 m
Cook 0 h : 0 m


  • Sweet potatoes 2 medium, halved

    Salt to taste

    Oil 1 tbsp

    Chopped onion 2 tbsp

    Crushed garlic 1½ tsp

    Kashmiri chilli powder 1 tsp

    Coriander powder ½ tsp

    Chopped tomatoes 2 tbsp

    Tamarind pulp 2 tbsp

    Water 1 cup

    Boneless fish cubes 150 gms

    Butter 50g

    Capsicum strips (green, yellow & red) 6 each

    Olive rings 8

    Mozzarella cheese 2 tbsp


  • Boil sweet potato in slightly salted water until almost done. Remove, allow to cool, and scrape out the pulp carefully ensuring you keep the outer boat-shaped cover intact. Keep the pulp aside.

    Heat oil in a pan. Add onion and garlic and sauté for a minute. Add chilli and coriander powders. Saute for a few seconds and add tomatoes and salt. Let it cook. Then add tamarind pulp and 1 cup of water. Allow it to boil.

    Add fish cubes. Let it cook on low flame. Keep aside to cool before mashing it well with the sweet potato until it has a dough like consistency. Brush butter on the inside of the boat-shaped sweet potato jacket and fill each with the potato mixture.

    Place strips of capsicum and olive rings on top. Spread mozzarella cheese over them and bake in a pre-heated over for 5 minutes.

    Serve hot with tomato sauce.