Bajan salt cod fish cakes with chilli sauce
Karen Burns-Booth shares her deliciously spicy Bajan salt cod fishcake recipe, inspired by her travels to the Caribbean.
Ingredients
Bajan fish cakes
- 450g of salt cod fillet , soaked for 24 hours and with the water changed twice, cooked and flaked
- 2 large potatoes , peeled, boiled and mashed
- 1 onion , peeled, chopped and boiled with the potatoes
- 50g of plain flour
- 100ml of milk
- 1 tbsp of vegetable oil
- 1 red chilli , finely diced
- 2 tbsp of Bajan seasoning
- vegetable oil, for frying
To serve
- chopped parsley
- lime , cut into wedges
- chilli sauce , Bajan
Method
1
Mix all of the fish cake ingredients together until well-combined
2
Heat the vegetable oil on a heavy frying pan or skillet until a cube of bread fries golden brown, and then drop spoonfuls of the fish cake mixture into the hot fat; do not overcrowd the pan. Cook until dark golden brown
3
Drain the fish cakes as they cook on kitchen paper and continue to fry the fish cakes until the mixture is finished. Keep the cooked fish cakes warm in a hot oven as you fry the others
4
Serve the fish cakes hot with a fresh parsley garnish and with a bowl of extra chilli sauce, as well as toothpicks and wedges of lime when in season
5
These can be frozen once they are cooked, just defrost and reheat in a warm oven
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Bajan salt cod fish cakes with chilli sauce
