Antiguan Saltfish and Fungi Cakes

Ingredients

• 200g Saltfish (cod), dried and salted
• 1 Tasse Cornmeal (fine)
• 2 Tassen Water
• 1 Onion, small, finely chopped
• 1/2 Green bell pepper, finely chopped
• 1/2 Red bell pepper, finely chopped
• 1 Scallion, chopped
• 1 Scotch Bonnet pepper, deseeded and minced (optional)
• 1 EL Fresh thyme, chopped
• 1 TL Black pepper, freshly ground
• 1/2 TL Sugar
• 2 EL Vegetable oil (for cakes)
• 500ml Vegetable oil (for frying)

Instructions

1. Soak saltfish overnight in water, changing water several times to reduce saltiness. Then boil until tender. Drain, skin, debone, and flake into small pieces.
2. For the Fungi: Bring water to a boil in a pot. Slowly whisk in cornmeal, stirring constantly to prevent lumps. Simmer over low heat for 10 minutes until thickened. Let cool.
3. In a large bowl, combine the flaked saltfish, cooled Fungi, onion, green and red bell pepper, scallion, Scotch Bonnet (if using), thyme, black pepper, and sugar.
4. Form the mixture into small round or oval cakes.
5. Heat vegetable oil in a pan over medium heat. Fry the cakes in batches until golden brown and crispy, about 3-4 minutes per side.
6. Drain on paper towels and serve hot.

Nutrition