• 4servings
  • 27minutes
  • 460calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups boiled cleaned and flaked salt cod fish (or may use 2 cups leftover cooked flaked light firm fish)

  2. 1 1/2 cups all-purpose flour

  3. 3 scallions , chopped

  4. 5 cloves garlic , minced

  5. 2 large eggs

  6. 1 teaspoon curry powder (Jamaican style preferred)

  7. 1 tablespoon baking powder

  8. 1 cup water

  9. oil (for shallow frying; as needed)

  10. lemon slice , for garnish

  11. 1 cup mayonnaise

  12. 1/2 teaspoon cayenne pepper

  13. 2 teaspoons curry powder (Jamaican style preferred)

  14. 2 teaspoons fresh lemon juice

  15. 6 cloves garlic , minced (or more)

Instructions Jump to Ingredients ↑

  1. You can prepare the aioli in advance if you wish (just keep it refrigerated).

  2. Place all ingredients for the curry aioli in a food processor or blender and puree until smooth and creamy; set aside.

  3. Mix all ingredients for fish cakes together (except oil and lemon slices) in a mixing bowl until blended.

  4. Adjust water or flour, if necessary, to achieve a consistency similar to pancake batter (or just a tad thicker).

  5. Heat 1-2 inches cooking oil in a large skillet until hot.

  6. Spoon or drop approximately 1/4 cup fish cake batter into hot oil and cook about 2-3 minutes per side or until golden, puffy, and firm.

  7. Do not overcrowd pan.

  8. Drain fish cakes on paper toweling.

  9. Serve fish cakes hot with curry aioli or tartar sauce, and lemon slices, if desired.


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