Traditional, Bermudian fishcakes witha healthy spin.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 1 lb bag salted, dried codfish
- 1 large russett potatoe
- 1 clove of garlic, minced
- 1 large handful of flat-leaf parsley, chopped
- 1 tsp fresh thyme
- 1 tsp curry powder
- 1 tsp sea salt and pepper to taste
- 1 squeeze sriracha, optional
- Optional: serve on hot cross bun with cheddar cheese, lettuce, tomato, ketchup and mayo
Soak the codfish in a pot of water overnight. Drain in the morning and refill with fresh water. Peel and dice the potatoes. Place in the pot and put on the stove to boil on high for 15 minutes or until potatoes are soft.
When the potatoes are done, drain the fish and potatoes and put into a large bowl. Mash with a potato mashers then add the garlic, parsley, thyme, curry powder, sriracha and pepper.
Taste the mixture to see if it needs any salt. If it does, add a little and combine into the mixture. Form the mixture into even sized patties. You should get about 10 to 12 fishcakes.
Heat an air fryer to 400 for 12 minutes. Spray the inside of the basket with cooking spray. Place five of the fishcakes in the basket and spray the tops with cooking spray. Cook for 12 minutes or until golden brown.
Repeat with the remaining fishcakes. Serve hot on a hot cross bun with cheddar cheese, lettuce, tomato, ketchup and mayo.