Salt Cod Fish Cakes

Ingredients:

450g mashed potatoes
300g salt cod — (for preparing your own, see the recipe on how to prepare saltfish/stockfish)
2 tbsp flat-leaf parsley, finely chopped
1 egg, lightly beaten
1 tsp freshly-ground black pepper
1/4 tsp hot chilli, finely chopped (optional)
1 onion, very finely chopped
flour, for dusting
oil, for frying

Method:

The night before, wash the salt cod thoroughly under plenty of running water then place in a large bowl and cover with plenty of water. Set aside to soak over night. The following day, drain the fish then squeeze out any extra moisture before washing well. Place in a large pan, cover with plenty of water then bring to a boil and cook for 10 minutes. Drain the fish, cover with fresh water then return to a boil and cook for a further 20 minutes, or until the fish is thoroughly cooked and flakes easily with a fork.

Drain the fish then set aside to cool before flaking finely with a fork (remove any bones as you flake). Transfer the fish to a large mixing bowl and combine with all the remaining ingredients (except the flour and oil). Mix thoroughly to combine then form the mixture into small patties.

They can be frozen at this stage for use later, or can be coated in flour and shallow fried in hot oil until golden and crispy on the outside and cooked through inside. Serve immediately with a Caribbean hot sauce.