Published on Thursday, 17 January 2013 20:31 Written by SCOOPA-INK
POTATO SALT FISH CAKE
1 large white potato
1/2 cup boneless salt cod
1 small onion
1 large egg
1/4 scotch bonnet pepper skin finely chopped up
1/4 teaspoon garlic powder
1/4 cup flour
1/8 teaspoon black pepper
Soak the salt cod in a pot of water overnight to remove most of the salt. Drain water and replace with enough water to cover cod. Bring to a boil and boil for 10 minutes. Drain cod and shred into very small pieces.
Grate potato and onion on second largest grating size of box grater. Squeeze excess liquid from potato and onion. In large bowl, whisk egg, black pepper and scotch bonnet pepper. Add flour to mixture. Whisk until smooth. Mix in grated potato and onion.
Heat 3 tablespoons of cooking oil in a skillet at medium heat. Use large spoon to drop mixture in cooking oil. Flatten with the back of the spoon. Fry until golden brown (about one minute). Turn over and fry other side until golden brown. Drain on paper towel to remove excess oil.
Serve as is or with ketchup.