West Indian Fish Cake Recipe
Nothing says Caribbean quite like a plate of fish cakes. With their deep golden hue and delicate texture, West Indian fish cakes have been a staple of island cuisine for centuries. Whether served as an appetizer or entrée, this tasty dish is sure to be a hit every time.
Ingredients
The ingredients you’ll need to make a batch of West Indian fish cakes are:
- 1 lb. of white fish (cod or haddock are ideal)
- 2 cloves of garlic, minced
- 1 onion, finely chopped
- 1 green pepper, finely chopped
- 1 teaspoon of allspice
- 1 teaspoon of thyme
- 1 teaspoon of fresh ginger, grated
- Salt and pepper, to taste
- 1/2 cup of breadcrumbs
- 2 tablespoons of olive oil
- 1 tablespoon of butter
Instructions
To make a batch of West Indian fish cakes, start by preheating your oven to 375°F.
Next, heat the olive oil and butter in a large skillet over medium heat. Add the onion, garlic and green pepper and sauté until the vegetables are softened, about 5 minutes.
Add the fish and season with the allspice, thyme, ginger, salt and pepper. Cook for about 5 minutes, or until the fish is cooked through.
Transfer the cooked fish and vegetables to a bowl and mash with a fork until everything is combined. Stir in the breadcrumbs and mix until the mixture is thick enough to form into patties.
Form the mixture into patties and place them on a greased baking sheet. Bake for 15-20 minutes, or until golden brown.
Serving
Serve your West Indian fish cakes with a side of your favorite vegetables or a fresh green salad. They also pair nicely with a tartar sauce or a mango chutney.
Nutrition
A single West Indian fish cake contains approximately 150 calories, 8g of fat, 11g of carbohydrates, and 11g of protein.
It’s a great source of healthy omega-3 fatty acids, vitamins A and C, and iron.
Tips
For a lower fat version of this dish, try substituting the butter with a heart-healthy oil, like canola or olive. You can also reduce the amount of breadcrumbs if desired.
For a spicier dish, add 1/4 teaspoon of cayenne pepper to the fish mixture.
If you’re short on time, you can also deep fry the fish cakes. Just heat up some oil in a deep pot and carefully drop the fish cakes in. Fry for about 5 minutes, or until golden brown.
Storage
West Indian fish cakes will keep in an air-tight container in the refrigerator for up to 3 days. To freeze them, wrap each patty individually in plastic wrap. When ready to serve, thaw overnight in the refrigerator and bake as directed.
Conclusion
West Indian fish cakes are a delicious and easy-to-make dish that’s sure to please any crowd. With its savory flavor and golden hue, this dish is sure to become a favorite in your home. So why not give it a try and let us know what you think?
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