Bajan salt cod fish cakes with chilli sauce

Ingredients

• 450 gsalt cod fillet, soaked for 24 hours with the water changed twice, cooked and flaked
• 2 largepotatoes, peeled, boiled and mashed
• 1onion, peeled, chopped and boiled with the potatoes
• 50 gplain flour
• 100 mlmilk
• 1 tbspvegetable oil
• 1red chilli, finely diced
• 2 tbspBajan seasoning
• for fryingvegetable oil
• to tastechopped parsley
• to tastelime, cut into wedges
• to tasteBajan chilli sauce

Instructions

1. 1

   Mix the ingredients

   Combine all the fish cake ingredients and mix until evenly blended.

2. 2

   Fry the fish cakes

   Heat vegetable oil in a heavy frying pan or skillet until a cube of bread turns golden brown in it. Add spoonfuls of the mixture without overcrowding the pan, and cook until dark golden brown.

3. 3

   Drain and keep warm

   Lift the cooked fish cakes onto kitchen paper to drain. Fry the remaining mixture in batches, keeping the cooked cakes warm in a hot oven while you work.

4. 4

   Serve with accompaniments

   Serve hot, garnished with fresh parsley, with extra chilli sauce, toothpicks and lime wedges when in season.

5. 5

   Freeze leftovers

   The cooked fish cakes can be frozen. Defrost them and reheat in a warm oven before serving.

What are Bajan fish cakes?

Bajan refers to Barbados, and these fish cakes bring together salt cod and a boldly seasoned mixture in a familiar Caribbean-style appetiser. They are inspired by Karen Burns-Booth’s travels in the Caribbean.

Salt cod gives the cakes a savoury, distinctive flavour, while mashed potato softens the mixture and helps make it easy to portion. Chilli, Bajan seasoning and a squeeze of lime keep each bite lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 35g protein, 40g carbs, 14g fat.

The salt cod provides most of the protein, while the potatoes and flour contribute most of the carbohydrates. The frying oil is the main source of fat; serve a moderate portion with salad or vegetables to round out the plate.

Getting the salt cod ready

Soaking: The cod needs 24 hours of soaking, with the water changed twice, before it is cooked and flaked. This preparation is important because salt cod is preserved with salt.

Flaking: Break the cooked fish into flakes before mixing, checking for any bones as you go. Keep the pieces small enough to distribute through the potato mixture.

Building the mixture

Potato and onion: Boil the peeled potatoes and chopped onion together, then mash the potatoes as directed. The potato gives the cakes body, while the onion brings a mild savoury note.

Seasoning: Mix in the flour, milk, tablespoon of oil, diced chilli and Bajan seasoning along with the fish. Combine thoroughly so the flavour and texture are consistent from cake to cake.

Frying to a crisp finish

Oil cue: The recipe uses a cube of bread turning golden brown as the sign that the frying oil is ready. Add spoonfuls carefully once it reaches that point.

Batch size: Leave space around each fish cake rather than crowding the pan. Fry until dark golden brown, then drain on kitchen paper before adding another batch.

Keeping batches warm

Timing: Fry the mixture in batches, draining each batch as it comes out of the pan. Hold the cooked cakes in a hot oven while the remaining mixture cooks, as the method specifies.

Texture: The recipe’s doneness cue is a dark golden-brown exterior. Serve the cakes hot for the best contrast between their crisp outside and soft, fish-filled centre.

Serving and sharing

Accompaniments: Put out fresh parsley, lime wedges and a bowl of extra Bajan chilli sauce. Toothpicks make the cakes easy to serve as a snack or appetiser.

Balance: For a fuller plate, pair the cakes with a crisp salad or simply prepared vegetables. The lime adds a sharp counterpoint to the salty fish and fried coating.

Recipe notes & tips

• Allow the full 24 hours for soaking the salt cod, changing the water twice.
• Flake the cooked cod before mixing so it is easier to distribute evenly.
• Use the bread test in the recipe to judge when the frying oil is ready.
• Fry in batches with space between spoonfuls to avoid overcrowding the pan.
• Drain each batch on kitchen paper and keep it warm in a hot oven.
• Serve with lime wedges and extra chilli sauce so everyone can season to taste.

Variations

• Adjust the chilli: Use less or more of the diced red chilli to suit your preference.
• More lime: Offer extra wedges at the table for a brighter finish.
• Extra parsley: Add a little more chopped parsley as a fresh garnish.
• Serve as a snack: Make smaller spoonfuls and offer toothpicks alongside.
• Milder serving: Keep the extra Bajan chilli sauce on the side.

Common mistakes to avoid

• Rushing the soak: Salt cod needs 24 hours with the water changed twice; plan this ahead.
• Crowding the pan: The cakes need room to fry; cook them in batches.
• Skipping the oil cue: Wait until a cube of bread fries golden brown before adding the mixture.
• Leaving cakes undrained: Set each batch on kitchen paper to drain as it cooks.
• Letting batches cool: Keep cooked cakes warm in a hot oven while frying the rest.

How to store

The recipe says cooked fish cakes can be frozen; defrost them before reheating in a warm oven. Refrigerate any leftovers in a covered container and reheat thoroughly in the oven before serving.

Frequently asked questions