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These little fishcakes are delicious as an appetiser with some mango chutney, but can also be served as a main dish with potatoes and a green vegetable. I use saltcod, but you could substitute smoked haddock (uncoloured) with similar tasty results. If you can resist eating them all at once, they taste even better cold the next day!
SERVES 4 as an appetiser Preparation Time: 5 Minutes, plus overnight soaking for the saltcod |
| 1 cup saltcod fillet | 2 tblsp splitpea powder |
| 1/2 cup mashed potato | 1 teasp cumin powder |
| 1/2 medium onion,grated | 1 teasp hot pepper sauce |
| 1 small egg, beaten |
Soak the saltcod in fresh water overnight, or from the start of the day with a couple of changes of water. Some saltcod is saltier and drier than others, so taste a little of the fish before each change of water - you don't want to lose ALL the salty taste or the slightly chewy texture, so a further change of water may not be necessary. Once the fish seems ready, remove from the water so it doesn't lose any more of its slightly salty taste, and keep in the fridge until required.
If the saltcod seems very hard, it may need boiling in fresh water for a few minutes. Otherwise, the flesh should be white and fairly soft. And no bones!
Flake the fish into a mixing bowl and stir in all the other ingredients. Add a little more splitpea powder if the mixture is too runny - you want a dropping consistency without the mixture spreading out like an omelette when it is fried.
Heat a little cooking oil in a large frying pan, and add a tablespoonful of the mixture at a time, patting each one down gently but leaving some space between each one - I usually do 3 or 4 in each batch. Gently fry for a couple of minutes, turn over and continue to fry on the other side until both sides are nicely browned. Remove the fishcakes from the pan, and drain on paper towels.
Serve with mango chutney or a selection of pickled vegetables.