Salt Fish Cakes
Salt Fish Cakes Recipe from Barbados
Introduction
Salt fish cakes are a delicious and savory dish that can be enjoyed as a snack or a main course. Made with salted cod, pumpkin, flour, and a variety of seasonings, these cakes are crispy on the outside and tender on the inside. They are perfect for a quick and easy meal that is sure to satisfy your taste buds.
History
Salt fish cakes have a long history and are a popular dish in many Caribbean countries. The recipe originated as a way to preserve fish by salting it and then using it in various dishes. Over time, salt fish cakes became a staple in Caribbean cuisine and are now enjoyed by people all over the world.
Ingredients
How to prepare
- Boil and finely mince the ingredients. Grate raw pumpkin and add it to the mixture. Beat the eggs and add milk, butter, seasonings, salt, and pepper to taste. Mix everything together.
- Add the mixture to the flour and thoroughly combine to form cakes or balls. Dip them in breadcrumbs and flour, then fry in fat until golden brown.
Variations
- Add diced bell peppers or scotch bonnet peppers for a spicy kick.
- Substitute sweet potatoes for pumpkin for a different flavor profile.
- Use different herbs and seasonings such as thyme, parsley, or cilantro for added flavor.
Cooking Tips & Tricks
Be sure to soak the salted cod in water for at least 24 hours before using it in the recipe. This will help to remove some of the saltiness and make the fish more tender.
- Grate the raw pumpkin finely to ensure that it cooks evenly and blends well with the other ingredients.
- When forming the cakes or balls, make sure to pack them tightly to prevent them from falling apart during frying.
- Fry the cakes in hot oil to achieve a crispy and golden brown exterior.
Serving Suggestions
Serve the salt fish cakes hot with a side of salad or steamed vegetables for a complete meal.
Cooking Techniques
Boil and mince the salted cod before mixing it with the other ingredients.
- Grate the raw pumpkin finely to ensure even cooking.
- Fry the cakes in hot oil until golden brown on both sides.
Ingredient Substitutions
Substitute salted cod with fresh cod or any other white fish.
- Use butternut squash or sweet potatoes instead of pumpkin.
- Replace flour with cornmeal or breadcrumbs for a gluten-free option.
Make Ahead Tips
You can prepare the salt fish cake mixture ahead of time and refrigerate it for up to 24 hours before frying.
Presentation Ideas
Serve the salt fish cakes on a platter with a garnish of fresh herbs and a squeeze of lemon juice for a pop of color and flavor.
Pairing Recommendations
Pair the salt fish cakes with a side of rice and peas, fried plantains, or coleslaw for a complete Caribbean meal.
Storage and Reheating Instructions
Store any leftover salt fish cakes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through.
Nutrition Information
Calories per serving
Each serving of salt fish cakes contains approximately 250 calories.
Carbohydrates
Each serving of salt fish cakes contains approximately 20 grams of carbohydrates.
Fats
Each serving of salt fish cakes contains approximately 10 grams of fats.
Proteins
Each serving of salt fish cakes contains approximately 15 grams of proteins.
Vitamins and minerals
Salt fish cakes are a good source of vitamin A, vitamin C, and potassium.
Alergens
Salt fish cakes contain fish, eggs, and wheat.
Summary
Salt fish cakes are a nutritious and delicious dish that is high in protein and vitamins. They are a great option for a quick and easy meal that is sure to satisfy your hunger.
Summary
Salt fish cakes are a delicious and savory dish that is perfect for a quick and easy meal. Made with salted cod, pumpkin, flour, and a variety of seasonings, these cakes are crispy on the outside and tender on the inside. Enjoy them hot with a side of salad or steamed vegetables for a satisfying meal.
How did I get this recipe?
I vividly remember the moment I discovered this recipe for Salt Fish Cakes. It was a warm summer day, and I was visiting my dear friend Maria at her quaint little cottage by the sea. Maria was known throughout the village for her delicious seafood dishes, and I always looked forward to sampling her latest creations.
On this particular day, Maria invited me into her cozy kitchen and handed me a bowl of salt fish that she had been soaking in water for hours. She explained that soaking the fish was necessary to remove the excess salt and rehydrate it before cooking. As I watched her expertly flake the fish with her fingers, I knew I was in for a culinary treat.
Maria then added a generous amount of mashed potatoes, finely chopped onions, and a sprinkle of fresh herbs to the fish. She mixed everything together with her hands, forming a thick, sticky mixture that was ready to be shaped into patties. As she heated a skillet on the stove, Maria carefully shaped the mixture into round cakes and placed them gently into the sizzling oil.
The aroma of the fish cakes cooking filled the air, and my mouth watered in anticipation. Maria flipped the cakes with a spatula, ensuring they were golden brown and crispy on both sides. Once they were cooked to perfection, she placed them on a paper towel to drain off any excess oil before serving them to me on a plate.
I took a bite of the warm, savory cake, and my taste buds erupted with flavor. The saltiness of the fish was perfectly balanced by the creamy potatoes, sweet onions, and aromatic herbs. Each bite was a symphony of tastes and textures that danced on my palate. I was in culinary heaven.
As I savored the last bite of the fish cake, Maria shared with me the story of how she learned to make this dish. She explained that the recipe had been passed down through generations in her family, originating from her great-grandmother who was a renowned chef in the village. Maria had honed her skills over the years, adding her own unique twist to the traditional recipe.
Inspired by Maria's passion for cooking and her dedication to preserving her family's culinary heritage, I asked her to teach me how to make the salt fish cakes. She graciously agreed and guided me through each step of the process, from soaking the fish to shaping the patties to cooking them to perfection.
After a few tries, I finally mastered the art of making salt fish cakes. I was thrilled to have a new recipe in my repertoire, one that I could share with my own family and friends. Whenever I made the fish cakes, I would think of Maria and the wonderful memories we shared in her kitchen by the sea.
Years passed, and I continued to make the salt fish cakes, adding my own touches and variations to the recipe. Each time I cooked them, I would remember the warm summer day when Maria introduced me to this delicious dish and the bond we shared over our love of food.
Now, as I sit in my own kitchen, surrounded by the aromas of cooking and the memories of the past, I am reminded of the power of food to connect us to our roots and to the people we love. The recipe for salt fish cakes will always hold a special place in my heart, a reminder of the joy and camaraderie that comes from sharing a meal with those we hold dear.
Categories
| Barbadian Recipes | Barbadian Snacks | Cod Recipes | Fish Recipes | Pumpkin Recipes |