Saltfish Cakes - Alica's Pepperpot
Whenever I do make these little cakes, I always get rave reviews on how plump and well-seasoned they are; not too much potato and not dry or stiff. They are spicy, but everyone seems to love that aspect. Aunty Savi always said, "fish cake does need good peppa," good meaning a lot of pepper!
- 1 ½lb boneless salted fish
- 2 cups mashed potatoes (about 2-3 medium)
- 2 tbsp butter
- 3 wiri wiri peppers, seeds removed, minced (or other hot pepper)
- 3 scallion stems, sliced
- 5 garlic cloves, minced
- 3 sprigs fresh thyme leaves
- ¼ tsp paprika
- Salt to taste
- 1 egg
- 1 cup flour + ¼tsp black pepper + ¼tsp salt for coating
- Oil for frying
- Boil saltfish 10 min to remove salt. Drain and boil again an additional 5 min. Drain and flake saltfish with fork until no longer lumpy. Set aside.
- Peel potatoes. Chop into small cubes. Boil until cooked, but not too soft. Potato should not disintegrate when pierced.
- Drain and mash potatoes with fork. Add butter, mix well. Add pepper, scallion, garlic thyme, paprika and salt. Adjust salt and seasonings to suit your taste.
- Add saltfish to potato, mix well. Add egg, mix well.
- Heat oil for frying.
- Roll saltfish into little log/oval shapes. Set aside.
- Place flour in a deep dish with black pepper and salt.
- Roll saltfish cake in flour. Fry until golden brown.