Spicy red tilapia fish cakes

Spicy red tilapia fish cakes

Make the most of fresh fish and experience the sunny flavors of west Africa

  • Recipe serves:4
  • Preparation time4 min
  • Cooking time20 min


  • 1 clove garlic
  • 2 cm piece fresh ginger, chopped
  • 1 ½ tsp paprika
  • ½ Scotch bonnet chili
  • 1 pinches all-purpose seasoning, (available from Asian/African stores)
  • ½ tsp rock salt
  • 400g white puna yams, peeled and roughly chopped
  • 250g fillets of red tilapia, skinned and all bones removed
  • 285 ml milk
  • 1 bay leaf
  • 2 spring onions, finely chopped
  • 2 large eggs, lightly beaten
  • 220 g breadcrumbs
  • 2 red onions, finely chopped
  • Sunflower oil, for frying
  • 2 Royco Beef Cubes


  • Combine the Royco Beef Cubes, ginger, paprika and chili and all-purpose seasoning into a food processor and blend to a paste.
  • Bring a pot of water to the boil with the rock salt and cook the yam for 10 minutes, until tender.
  • Drain, then roughly mash up with a potato masher.
  • In a small pan, poach the tilapia in the milk and a bay leaf and a pinch of all-purpose seasoning for 5-8 minutes
  • When the fish is cooked through, take off heat to cool. Flake the fish into a separate bowl.
  • Add the spring onion, fish and the mixture from the food processor to the bowl of mashed yams.
  • Mix well and season to taste.
  • In a separate bowl beat together the eggs and a splash of milk.
  • Heat a generous amount of oil in a large frying pan over a medium heat.
  • Wet your hands and shape the fish mixture into patties.
  • Coat in the egg mixture, then breadcrumbs and fry, in batches, until golden, crispy, and cooked through, (about 2-3 minutes per side).
  • Remove and drain on paper towels.