Dover Sole Cakes

by Lizzy W   |   December 8, 2014   |   9 Comments

This recipe is inspired by one of my good friends and her beautiful baby girl.  I have this amazing friend who home cooks her 1 year old daughter’s meals 3x/day, 7 days a week – super mom.  She will eat seaweed, tofu, vegetables, fish… anything – I have never seen a child eat all of these things without complaining and actually enjoying!!!  So, recently we went out for sushi and this super mom pulls lunch out of her purse for her little girl; what is it?  Fish cakes with carrot and potato!  She will have the taste buds of a super chef by age 5… mark my words.  I really wanted to dive in and taste them for myself, but I had enough self control to let the 1 year old eat her food in peace.

So, I have made my own version of her fish cakes, very healthy and very easy for a weeknight dinner.  They were so yummy it was hard not to finish every last one.

Dover Sole Cakes (serving size: 2 people, yields approx. 5-6 cakes)

Ingredients:

• .75 lb. dover sole (about 3-4 fillets)
• 1 sweet potato peeled, boiled, and mashed
• handful of parsley, minced
• zest of 1 lemon
• 1 egg
• 1 tsp. olive oil
• 1 tsp. beazill’s lemon cajun seasoning
• a few dashes of habanero hot sauce
• 1/2 tsp. sriracha
• 1 tbsp. parmesan cheese
• 1 tsp. italian bread crumbs (optional)
• lemon wedges to squeeze at the end

Directions:

• First, bring a small pot of water to a boil.  Peel a sweet potato, cut it up into quarters and boil until tender.  Then mash it and set aside to cool.
• While the sweet potato is boiling, preheat oven to 400 degrees F.  Season dover sole with salt, pepper, and lemon cajun seasoning.  Drizzle lightly with olive oil and bake about 5 minutes, until flaky.  Then set aside to cool.
• Whisk together egg, parmesan, seasoning, hot sauce, sriracha, parsley, lemon zest and olive oil.  Once the sweet potato and fish have cooled spoon them in and stir.  Here you have the option to either cool the mixture for about 15 minutes in the fridge, or if you don’t have time add in 1 tsp. bread crumbs and form the cakes.
• In a small sauté pan, add olive oil and heat.  Cook the cakes one at a time until they are browned and crispy on each side, about 1 -2 minutes.  I like to drizzle a little of the lemon wedge and sriracha at the end for an extra dose of amazingness.
• Enjoy!