Entree: Saint Helena, Ascension and Tristan da Cunha – Saint Helena Fishcakes

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 20 min

Total 50 min

Ingredients

- 1 lb (454 g) firm white fish (salt cod soaked and rinsed, or fresh cod/hake), skinned and flaked
- 1 lb (454 g) potatoes, peeled and cut into chunks
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 2 green onions (scallions), thinly sliced
- 2 tbsp (30 ml) fresh parsley, chopped
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce (optional)
- 1/2 tsp (2.5 ml) ground white or black pepper, or to taste
- 1 tsp (5 ml) salt, or to taste (reduce if using salted cod)
- 1 large egg, beaten
- 3/4 cup (90 g) plain dry breadcrumbs, plus extra for dredging
- 3 tbsp (45 ml) vegetable oil or butter, for frying
- Lemon wedges, to serve
- Hot pepper sauce or chutney, to serve (optional)

Instructions

1. Place the potatoes in a pot of salted water, bring to a boil and cook until tender, about 15–20 minutes. Drain and mash until smooth; set aside to cool slightly.
2. Meanwhile, if using salted cod, ensure it has been soaked and rinsed; poach or steam the fish until cooked through, then flake into small pieces. For fresh fish, poach or steam and flake similarly.
3. In a bowl combine the flaked fish, mashed potatoes, chopped onion, sliced green onions, parsley, Dijon mustard, Worcestershire sauce (if using), salt and pepper. Mix thoroughly and taste; adjust seasoning.
4. Stir in the beaten egg and 3/4 cup (90 g) breadcrumbs to bind the mixture. Chill the mixture 15–20 minutes to firm up if needed.
5. Form the mixture into 8 equal patties. Dredge each patty lightly in additional breadcrumbs to coat.
6. Heat vegetable oil or butter in a large skillet over medium heat. Fry the patties 3–4 minutes per side until golden brown and heated through. Drain briefly on paper towel.
7. Serve hot with lemon wedges and optional hot pepper sauce or chutney.