This is our version of a high-end potato pancake with a Caribbean twist.

If you can’t find conch, then scallops can be substituted. Either way, be sure not to overcook the cakes or the fish will be somewhat chewy.

Yield: 16–18 cakes

Add 1 tablespoon to a sauté pan on medium heat. Add onion and pepper. Season with salt and pepper and sauté until soft, about 8 minutes.

Add garlic and cook 1 minute. Add mixture to a large bowl. Add sweet potato, conch, egg, and flour to bowl and mix well. Form mixture into round cakes and dust with breadcrumbs.

Add 3–4 tablespoons of oil to a large sauté pan on medium heat. When oil is shimmering but not yet smoking, work in batches to fry cakes until both sides are golden-brown, about 5 minutes per side.

Add cream to a saucepan on medium heat. Cook until cream is reduced by one-quarter. Add mustard and lemon zest and whisk to combine.

Drizzle on individual serving plates and place cakes on top. Serve with lemon wedges, if desired.