Swai and Sweet Potato Croquettes

Fair warning, this recipe is neither vegan nor gluten free, however, it is still packed with nutrients and life sustaining yumminess! I occasionally venture into the world of mild tasting fish, and I have enjoyed a tilapia filet here and there! This time I branched out a little further and purchased some Swai filets. If you’re asking, what is Swai?then you and I were in the same boat about a week ago! Swai is a mild Asian catfish of sorts. It’s low in mercury, but high in those good Omega-3 fats! Not too high in calories and sweet tasting, I found it the perfect fish to pair with sweet potatoes and make into a soft, crumbly patty.

Swai and Sweet Potato Croquettes

Prep time: 45 mins. Servings: 15 patties


4 thawed Swai fish filets
12 oz. sweet corn
1 onion
1 large cooked sweet potato
3 tbs. vegan cream cheese (or regular if you prefer)
4 tbs. real maple syrup
1 cup Daiya shredded cheese
2 tbs olive oil
1/3 cup salsa
1 cup chopped cilantro
1 tsp seasoning salt
Salt and pepper to taste
4 cups of bread crumbs

In a large pan, cook Swai filets in olive oil over medium high heat until they begin to become white and flaky. I drizzled them with two tablespoons of maple syrup and a little seasoning salt to start building in flavor. Make sure to check the middle of the filet for any pink and keep flipping the fish until they are white all the way through.

Place the fish in a large bowl and use and spoon or spatula to break into pieces. Add in the other ingredients, leaving the bread crumbs until last. Only add 2 cups of bread crumbs and set aside the rest. A thick mix should develop.
Bring the stovetop heat back up to medium high and spray the pan with cooking oil. Form a patty with your hands that is about the size of your palm and roughly and inch thick. Place the remaining bread crumbs in a bowl and quickly dip both sides of the patty in the crumbs and place it in the heated pan. The mix is soft and has the feel and taste of a crab cake, so it won’t be a stiff patty and may take some gentle care to flip it once in the pan-but it’s worth it! It’s creamy and delightful with no sauce needed once it’s finished!
Continue making patties and browning them in the pan until all the mix is coated and cooked.
Serve immediately while warm! I ate mine on toasted wheat bread with my balsamic cole slaw-yum yum!
This recipe makes a lot which was good because it was almost better the next day! Enjoy!


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