Bajan salt cod fish cakes with chilli sauce

by Karen Burns-Booth
Return to Recipe
Print
Makes18
60 minutes

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