Traditional Bajan Salted Cod Fish Cakes

Ingredients

2 tbsp. oil

1 cup onions, finely chopped

1 1/2 cup self-rising flour

Salt to your taste  - careful the fish is salty

Ground black pepper

1 egg lightly beaten or egg whites

1 tbsp.  Butter, melted

2 tbsp. shallots/green onions (finely chopped)
2 sprigs fresh thyme, parsley or 1 tablespoon chopped fresh parsley

1 lb. salted cod fish, cooked and flaked  

1 large fresh hot pepper such as a jalapeno (chopped) or Scotch bonnet

1 tbsp Jamaican curry powder

Dash Old Bay seasoning or smoked paprika 
2 stalks of celery
1 bay leaf
1/2 lime
1 clove of garlic minced
Approximately 1 cup fresh water
3 tablespoons oil for frying

 Baccala Salt Cod 

Note:  Cod has been over fished. Sometimes salted cod fish is hard to find. I've found salted pollack labeled as baccala.  It's cheaper than salted cod and a reliable substitute.

Without the potato, the fish cake is more like a lump crab cake. 

Directions

Rinse salted fish under cold water to remove some of the salt.

Soak cod in a large bowl of cold water for 6–8 hours, changing water 2–3 times.  Put cod into a medium pot of fresh cold water, bring to a boil over high heat, and boil for 5 minutes. Drain well, and then break fish into flakes

Or boil fish with bay leave, celery and parsley 2 times, using fresh cold water each time.  Drain well, and then break fish into flakes. 

If you want to actually see the fish, don't mince it too much. Check for bones. Even boneless/skinless fish may have small bones.

Note:  Use potato if you want softer cake. Put potatoes into a pot of cold water and cook over medium-high heat until tender, about 40 minutes. Drain, then mash with a potato ricer or masher; set aside or use 1 cup of instant potatoes.

Combine onions, cod, curry powder, flour, parsley, thyme, dry seasoning, egg or egg whites in a medium bowl. Mix together lightly, and then add the shallot, and pepper.

Prepare a sample cake.

I use a caste iron frying pan. Heat oil in a large skillet over a medium-high heat. Fry the sample and adjust seasoning. Season to taste and shape into cakes.  I use a a small ice scoop to measure and keep cakes uniformed.

Fry the patties on both sides until golden brown. Drain on paper towels before serving.