Spicy Saltfish Cakes

Ingredients

• 1 pound salted cod
• 2 quarts of water
• 1 small onion, quartered
• 2 to 3 cloves garlic, whole
• Juice of 1/2 lemon
• ½ pound white potatoes, peeled, boiled and mashed
• ½ medium onion, minced
• 1 small green, red or yellow pepper, minced
• 3 cloves garlic, minced
• 2 tablespoons curry powder
• 1 ½ tablespoons hot sauce or to taste
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• 1 teaspoon dried basil
• 2 teaspoons fresh parsley, minced
• 1 egg
• ¼ cup unbleached flour
• Black pepper to taste
• Approximately 1 cup unbleached white flour for dusting
• Vegetable oil for frying

• Nutritional Information

  • Nutritional analysis per serving (14 servings)

    279 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 22 grams protein; 62 milligrams cholesterol; 2331 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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30 to 32 saltfish cakes

Preparation

1. Soak the codfish for a half-hour in water. Rinse and place in a saucepan. Add the small onion, whole garlic and lemon juice. Cover with water and simmer for 1 1/2 hours. Add more water if necessary.
2. Remove the codfish to a large mixing bowl, or to the bowl of a food processor, and flake with a fork. Add the potatoes, minced onion, pepper, minced garlic, curry powder, hot sauce, oregano, thyme, basil, parsley, egg and 1/4 cup flour. Mix together and season with black pepper.
3. Form the mixture into balls using 1 heaping tablespoon per ball. Dust with flour.
4. Deep-fry the fish balls in oil until golden in color, 3 to 5 minutes. Drain on an absorbent towel and serve hot.

1 hour 45 minutes