What do you do with leftover saltfish? make a bunch of fishcakes of course! These are easy to make, freeze well and can be made in advance and with any leftover trimmed pieces of fish. Things such as a Fishermans Pie mix would do very well! Experiment with different fish and see how it goes!
Makes upto 12 small fishcakes
1/2 A Packet of Saltfish, soaked in several changes of water overnight, stripped and set aside
3-4 Medium Sized Potatoes,peeled and cubed
A Small Bunch Of Thyme,Chopped with some leaves removed from the stalks
1 Onion, peeled and diced
2 Cloves of Garlic peeled, and crushed
Salt and Pepper to taste
1 Egg whisked
Fine Yellow Cornmeal/Polenta to dredge(To dip something in egg and then flour.. **See Fried Chicken Recipes!)the fishcakes(As needed)
Oil for frying, or to drizzle on a baking tray
Dinie’s Hot Pepper Sauce or Ketchup to taste
Firstly, drain the water from the saltfish, taking care to squeeze the water out of the strips, or use kitchen paper to blot out the water. Strip the fish using your thumb and forefinger and strip the pieces to around inch size chunks. Set aside until needed.
Peel, wash and cube the potatoes, and preboil a kettle. Add the preboiled water to a pan adding a pinch of salt and the potatoes. Boil for around 15 minutes, or until tender. Drain the water, and start to mash the potato without oil or butter. Add the chopped herb, onion and garlic and some seasoning. Mix well,add the saltfish and mix again. Check seasoning. Transfer the mixture in a freezerproof bowl, and allow to get firm and cold for around 45 minutes to 1 hour.
When this has chilled, prepare the ‘dredging station’, by pouring some cornmeal in a bowl, whisking an egg in a bowl, and a plate to put the dredged fishcakes, before frying. Roll a small amount of the mixture into a ball, and then use a thumb and finger to lightly spreadthe mixture out into a small disk. Dip this disk in the egg and then the cornmeal. Set aside, and continue doing this with the rest of the mixture. Heat the oil in a frying pan on a moderate heat,and add the fishcakes around 4 at a time. Cook until deep golden. Do the same with the other fishcakes. Serve hot and with Dinie’s Hot Pepper Sauce, or Ketchup and Tartare Sauce. Disfrutalo!!