Sweet Potato Fish Cakes

Preparation

1. Step 1

   Heat oven to 425 degrees. Pierce sweet potatoes several times with a knife, then place in foil-lined roasting pan. Roast until potatoes are soft, an hour or longer. Cool.

2. Step 2

   Meanwhile, poach cod in salted water to cover until it begins to flake, about 10 minutes. Drain well and cool. Combine ginger, garlic, shallot, cilantro, cayenne, allspice and a large pinch of salt in a small food processor and mince, or mince by hand.

3. Step 3

   Scoop flesh of sweet potatoes into a bowl. Discard skins. Add fish and spices and blend with your hands. Taste and adjust seasoning. Shape into four hamburger-size patties.

4. Step 4

   Place oil in a 12-inch skillet, preferably nonstick, and turn heat to medium. Wait until oil is hot, then add one fish cake; it should sizzle. If it does not, wait another minute before adding others. Cook cakes carefully so that they brown thoroughly without burning. Turn after 5 minutes and brown on other side. Serve hot, with lime wedges and more cilantro.