Saltfish cakes are a delicious mesh of tender, flaky salt fish and potatoes formed into a patty and fried to golden brown perfection. Serve these with a delicious sauce for a mouthwatering appetizer, snack, or breakfast protein.
Course Appetizer, Breakfast, Breakfast/Side Dish
Cuisine Caribbean, Guyanese
Keyword salt fish cake, salt fish fritter, saltfish cake, saltfish fritter
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Soaking 12 hourshours
Servings 6
Calories 1219kcal
Equipment
2 Large Pots
Frying Pan
Paper Towels
Ingredients
1/2lbsalt fish
1/4lbred potatoes
1tbspgranulated garlic
1tspdried thyme
1/4tspcayenne powder
2headsgreen onions
1/2limejuiced
1large garlicgrated
1/4large oniongrated
1tspspicy brown mustard
1tsptomato paste
1/4cupall purpose flour
1cupseasoned Italian Bread Crumbs
3cupsoilfor frying
Instructions
Soak salt fish in boiling water and leave overnight.
Cook salt fish by boiling in about 3 cups of water for 30 minutes, in a medium pot on medium heat.
Once cooked, let cool, then flake using a fork.
Wash and dice potatoes (with skin on) into quarters.
Boil potatoes until tender, then remove from heat and let cool.
When cool, remove skin and crush. Add potatoes and salt fish to a small mixing bowl. Then add granulated garlic, thyme, cayenne powder, green onions, lime juice, grated garlic, grated onion, mustard and tomato paste. Mix together.
Using a 1/4 cup measure, scoop 1/4 cup of fish mixture and form into flat a cake. Continue until all the cakes are made (about 5 or 6).
Then, mix together flour and bread crumbs. Coat cakes completely with bread crumbs mixture.
Add oil to a frying pan on medium heat.
When oil is hot but not smoking, add fish cakes and cook on one side until golden brown.
Then flip and cook on the other side until it is golden brown. Remove from oil and place on a paper towel to allow some of the excess oil to drain. Serve them however you chose and enjoy!