Hey y’all, now this post is for all those people who have wondered if I ever mess up in the kitchen. For all those who have assumed that meals don’t backfire on me. Well they do.

Rarely but once in a while, things just don’t go as you’ve imagined. That was the story of my fish cakes, the first time I made them. It was about two years ago, hubby and I were still dating and I was living in my small apartment with my two best friends. I was so excited, like every other time, to make something fancy for them. I got everything ready, mixed things up, and voila, it just didn’t taste the way I wanted. 

Sure my friends and boyfriend at the time were so understanding and they claimed they were good. I even posted the recipe on my old blog and it got a good response with people tagging me that they’d tried it. BUT I just wasn’t satisfied with them. 

Here’s the thing, before I cook anything I literally think about it for a very long time.  I use past experience of the ingredients needed, recipes online and basically any other food knowledge to come up with the perfect recipe in my head. So you can imagine my disappointment after thinking that hard, and ending up having an average meal.

Well people there is a God in heaven, and sometimes you don’t get it the first time, but you ace it on the second. That is exactly why this is titled, “THE BOMB-FISH CAKES!” cause I think they turned out even better than what I wanted.

Crunchy top and soft inside. Made with just enough garlic….well a lot of garlic because you can never have too much garlic. Plus can you imagine I forgot to buy potatoes which is practically one of the main ingredients. So you see this recipe was threatening to fail again, but alas I made due with the three that were left in my pantry, leftover butternut squash, and a sweet potato that didn’t fit in the sufuria the last time I boiled some. Believe it or not, that squash and sweet potato sweetness was exactly what this recipe needed to shine!


















Yields 16
Crusty on the outside. Moist on the inside.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
  1. 3 Potatoes
  2. Half a butternut squash
  3. 1 sweet potato
  4. 2 Fillets Red snapper
  5. 1 red onion
  6. 4 cloves garlic
  7. 1 tablespoon unsalted butter
  8. 1 Bay leaf
  9. Dried mixed herb
  10. 1 cup breadcrumbs
  11. 2 eggs
  12. Olive oil
  13. Black pepper
  14. Salt
  15. Chilli powder
  1. Preheat oven to 200 degrees.
  2. Start by peeling and chopping the potatoes, butternut and sweet potato in large chunks.
  3. Put in a sufuria/pot filled with water, one bay leaf, a hint of mixed herbs, and two cloves garlic and put to boil. You will know once they're ready when they slide easily off a fork. Be careful not to overboil them because they will break down and become too watery to mash and lose flavor in the process.
  4. Once ready, remove from water, throw bay leaf and put everything else in a bowl.
  5. Mash them with butter until smooth.
  6. Follow by boiling fish fillets in the same water.
  7. After 10 minutes, remove from water and put in a bowl and leave to cool. Once it has cooled, break it down in chunks with your fingers, carefully removing any small bones (if any) and mix into the mash.
  8. Follow by peeling and mincing onion and two remaining cloves and add to the mash as well.
  9. Add a hint of black pepper,salt to taste, a bit of chilli powder and 1/4 cup bread crumbs and mix everything well with your hands.
  10. Beat the eggs in a plate and set aside. In another wide plate, pour breadcrumbs with a bit of mixed herbs.
  11. Follow by rolling the fish-potato mash into little balls and flattening them in your hands into a circular shape. Then dip into the eggs and then into the breadcrumb mixture and straight onto a greased baking tray. You can also pan fry them if you do not have an oven, just make sure to use minimal oil, to keep them healthy.
  12. Once you have placed all the fish cakes on the tray, put to cook until golden brown in heated oven for 20 minutes.
  1. Serve on a bed of a salad. I made a salad from mixed lettuce, feta cheese and cherry tomatoes. I also sautéed the cherry tomatoes with mixed herbs because I don't like raw tomatoes as much.
  2. Enjoy as a full meal with salad or as a snack with a tartare sauce dip.
Cooking with Jaz http://cookingwithjaz.com/