COD Fish Croquettes With Sweet Potato
Prep time: 
Cook time: 
Total time: 
Serves: 18
  • 1 lb. sweet potatoes, preferably the one with red skin, boiled and mashed
  • 1 lb. cod fish fillets, boiled or broiled
  • 2 tbsp. cilantro, finely chopped or use 1 tbsp. of dry ground cilantro
  • 1 tbsp. of olive oil
  • 1 ½ tsp. of fresh lemon juice
  • 2 large eggs, beaten
  • Canola oil or vegetable oil for frying
  • 3 tsp. of sea salt
  • 3 tbsp. of coconut flour
  • 1 tsp. crushed chili pepper, optional
  • Fresh cut lemon for serving
  1. In a pot, boil enough water to cover the sweet potatoes and add ¼ tsp. of sea salt.
  2. Add the sweet potatoes and cook in a medium heat for about 20 minutes, until tender. Transfer the sweet potatoes into a bowl and let them cool. Peel the sweet potatoes and mash them.
  3. You can either poach the cod fish fillets in boiling hot water for about 3 to 5 minutes, until they turn flaky or arrange a baking sheet with lined foil and broil the cod fish using high heat, making the clean-up after cooking easier
  4. Transfer to a strainer to remove any excess water, ensuring the cod fish is dry. Gently mash into small flakes and pour into the bowl of sweet potatoes.
  5. Add the remaining ingredients and mix them well. The mix should be firm, and not too moist to avoid the croquettes to fall apart.
  6. Shape the firm mixture into croquettes, about 3 inches long and ¾ inch thick.
  7. You should refrigerate the croquettes for a few hours before frying them; they are easier to fry when they are chilled.
  8. You can also freeze them for later use, or use the freezer to chill them quickly before frying instead of refrigerating for a few hours.
  9. Fry them in a shallow pan with canola oil, over medium heat; about 6 minutes turning occasionally till it gets brown.
  10. Transfer to a plate with paper towel to drain the oil. Fry 6 to 8 croquettes at a time – don’t over crowd the pan.
  11. Serve while hot.
You can also shape them into patties instead of croquettes.
Recipe by Lani Cooks at