Metro Caribbean Lunch Menu: Shanti’s Fishcakes

15 Jun

 

Metro Caribbean Lunch Menu will be featuring recipes from some of the Caribbean’s best chefs and culinary enthusiasts as we endeavor to tantalize your taste buds.

The first recipe comes from Shanti Ramkhalawan originally from Guyana who shared her Shanti’s Fish Cakes recipe with us;

Ingredients:
1 pk Bacalao salt fish

2 small potatoes

1 tsp mustard powder

1/3 tsp Old Bay Seasoning

1 1/3 cup Panko Breadcrumbs (Divided)

1/3 cup Mayonnaise

1/2 flour

1 egg

Oil for frying

Method:
In a medium pot filled with water, boil salt fish three times; changing the water every time until it is boiled to your desired taste. When finished, mince the salt fish with your hand or a fork.
In another pot, add water and boil potatoes until soft. When finished, drain and mix with salt fish. Add remaining ingredients to the salt fish mixture, but using only 1/3 cup of Panko. Take about a tablespoon full of the concoction and form into little patties. Dip each patty into flour, then egg, and remaining Panko. Fry until golden brown then serve with remoulade sauce.
Tips: You may want to take a rolling-pin and make the Panko Breadcrumbs a little finer because they may be too thick. Also, place half an inch of oil into the pan when frying. Use Panko because it doesn’t absorb the oil.
If you like Shanti’s recipe, you can find her on Facebook or ShantiRecipes

 

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