So, you get back home at 12:30 after an industry party – do you remove your make up and go to bed? Nope you have the insane urge to get a head start on your 2015 project and spend 10 minutes rummaging through kitchen cupboards in the quest for salt fish [while being watched by two very judgemental cats]. Never said, sanity was my middle name!
I then plonked it in water to soak as Friday dinner was now going to be when I learn to make Salt Fish Fritters. There are a variety of different recipes on the internet and I decided to approach it from the perspective of fish cakes so ……..
250g salt fish [soaked for at least 24 hours with the water changed several times}
Three medium sized potatoes
One medium sized onion
1 tsp Thyme
1 tsp Smoked Paprika
3 cloves of garlic
2 spring onions
- Cover the salt fish with water and simmer gently for 5 minutes then set aside;
- Peel the potatoes, chop and boil until right for mashed potato;
- Chop the onion and garlic before sautéing it in a little oil;
- Flake the fish and add the onion mixture;
- Add thyme and paprika [you can add more if fancy it] as well as finely chopped spring onion;
- Mash the potato when it is cooked and add to the fish mixture.
- Now add the beaten egg and mix before starting to add the flour
- The mixture should not be too sticky as you now need to roll it into balls. The size depends on what you want, I like them bigger [but doesn’t everyone ( ;] but smaller makes them crisper;
- Put the balls onto a greased baking sheet and put them into the fridge for about an hour;
- Heat oil in a frying pan then pop in the balls and fry on both sides for about 5 minutes [obviously this will depend on the size]. They should be soft on the inside but nice and crispy on the outside.
Serve with lemon wedges and garlic mayonnaise or hot sauce and enjoy!
BTW – it does help with a mild hangover, if I potentially had one so might be a good breakfast idea!
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