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