|
"Making Tyler a FIT CITY one step, one bite and one health-conscious decision at a time" |
 |
INGREDIENTS
1 pound sweet potato, peeled and chopped
8 ounces flaky white fish filets, such as cod, snapper, halibut
2 green onions, trimmed and chopped
1 tablespoon lemon juice
1 tablespoon fresh cilantro, chopped
1/4 teaspoon salt
1/2 teaspoon black pepper
Lemon wedges for garnish
DIRECTIONS
Cook the sweet potatoes in boiling water for 10 to 12 minutes, or until tender when pierced with a fork. Drain and mash. While potatoes are cooking, preheat oven to 375 degrees. Line a baking sheet with foil and spray with nonstick spray. Bake fish for eight to 10 minutes, until opaque and flaky. In a large bowl combine all ingredients except for the fish. When well combined, add the fish and carefully fold into the potato mixture. With damp hands, form the cakes into four circles. Place the cakes on a foil-lined baking sheet sprayed with nonstick cooking spray. Cook for 20 minutes, flipping cakes half way through. Transfer to serving plates and garnish with lemon wedges.
