Fish cakes made with Salted cod, with Peppers, scotch bonnet, Garlic and Fresh coriander.
Sweet Potato SaltFish Cakes
200g SaltFish
1 Sweet Potato
1 large Maris Piper Potato
0.5 Scotch Bonnet finely chopped
4 Garlic Cloves finely chopped
0.5 Red Pepper Finely chopped
1 tsp Fresh Thyme
2 Spring Onions finely chopped
1 tbsp Coriander finely chopped
1 tsp Crushed Pimento
1 tsp All Purpose Seasoning
1 tbsp Self Raising Flour
1 tbsp Cornflour.
Coating
4 slices of bread cut into breadcrumbs
2 eggs beaten
3 tbsp Plain flour
Peel the potatoes cut into cubes and boil in hot water until they start to become soft but not too soft.
Wash the SaltFish in cold water to remove the excess salt.
Heat a large frying pan to medium heat and add 1 tablespoon of olive oil. Place the fish into the pan and cook for 1 minute on each side.
Add in the scotch bonnet and garlic and cook for another minute. Add in the bell pepper, scallions, thyme, and coriander. Keep stirring the pan for another minute then add in the pimento, black pepper and all-purpose seasoning stir well and turn off the heat but keep stirring for another minute. Drain and mash the potatoes, once mashed stir in the cornflour and self-raising flour along with the fish mixture. Sweet potatoes hold a lot of moisture so you may need to add in more flour to make the mixture firmer. As you are mixing everything break down the fish so it mixes evenly throughout the mash.
Line a baking sheet with parchment paper and spray a little bit of oil on top and spread it out evenly. Using gloves, rub some oil on the gloves to stop the mixture from sticking, divide the mixture into eight equal amounts mould them into fish cakes and place them onto the baking sheet.
As the mixture is loose place them into the freezer for around 30/60 minutes until they are firm.
Place the eggs into a large bowl and whisk. In another bowl add the breadcrumbs and in another bowl add the plain flour.
One at a time dip a fish cake into the flour and coat, shake off the excess and then add to the egg coating it fully and finely into the breadcrumbs and ensuring that it is evenly coated, tap off the excess and place onto the baking sheet. Repeat the process until the other 7 are coated.
Heat a large frying and add enough oil to shallow fry the cakes. Once the oil has reached 140 degrees add the fish cakes to the oil, and cook on both sides until golden brown. Remove from the oil and allow to drain on a wire rack.
Serve with salad, sweet chilli sauce and or Tartare sauce with a touch of Jamaican hot sauce.
Lick you’re lips and enjoy😋😋😋 #carribean #carribeanfood #jamaican #jamaicanfood #easyrecipe #howto #sweetpotato #fishcakes
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