Salt Fish Cake

Ingredients

1/2 lb salted fish (salt fish)
1/2 lb potatoes (yukon gold, russet or red)
1 tsp granulated garlic
1 tsp thyme (fresh or dried)
1 wiri wiri pepper (finely chopped)
2 scallions (thinly sliced)
1/2 lime juiced
2 large garlic (grated)
1/4 large onion (grated)
1 tsp spicy brown mustard
1 tsp tomato paste
1/4 cup all purpose flour
1 cup seasoned Italian bread crumbs
3 cups oil (neutral tasting, high smoke point, suitable for frying)

Instructions

Dirty Rice

1. Soak salt fish in boiling water and leave overnight.

2. Cook salt fish by boiling in about 3 cups of water for 30 minutes, in a medium pot on medium heat.

3. Once cooked, let cool, then flake using a fork.

4. Wash and dice potatoes (with skin on) into quarters.

5. Boil potatoes until tender, then remove from heat and let cool.

6. 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.

7. 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).

8. Then, mix together flour and bread crumbs. Coat cakes completely with bread crumbs mixture.

9. Add oil to a frying pan on medium heat.

10. When oil is hot but not smoking, add fish cakes and cook on one side until golden brown.

11. 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! (Metemgee)