Tobagonian Fish Cakes

Ingredients

• 200g Salted Cod (Bacalao)
• 1 Large potato, boiled and mashed
• 1/2 Onion, finely chopped
• 2 EL Fresh parsley, chopped
• 1 Garlic clove, minced
• 1/2 Scotch Bonnet pepper, deseeded and minced (optional)
• 1 Egg, beaten
• 2 EL All-purpose flour
• 1/2 TL Baking powder
• Pflanzenöl Vegetable oil, for frying

Instructions

1. Soak the salted cod in cold water overnight. The next day, drain and boil the fish in fresh water for 15-20 minutes until tender. Drain, cool, and flake, removing any bones.
2. In a large bowl, combine the flaked fish, mashed potato, onion, parsley, garlic, and Scotch Bonnet pepper (if using).
3. Add the beaten egg, flour, and baking powder. Mix well until a cohesive mixture forms.
4. Shape the mixture into small, flat cakes (about 5 cm in diameter).
5. Heat enough vegetable oil in a large frying pan over medium heat.
6. Fry the fish cakes in batches for 3-4 minutes per side, until golden brown and cooked through.
7. Drain on paper towels and serve hot, optionally with a hot sauce.

Nutrition