Bakes & saltfish cake sandwich | a must try recipe

saltfish

🥗Healthier: canned tuna

💰Cheaper: canned mackerel

Canned tuna offers a lighter option while canned mackerel is often more affordable.

baking powder

🥗Healthier: baking soda

💰Cheaper: self-rising flour

Baking soda can be a healthier alternative, and self-rising flour eliminates the need for additional leavening.

Add salted butter to all-purpose flour and combine by hand.

Add yeast, baking powder, cinnamon, nutmeg, and granulated sugar to the flour mixture and combine well.

Gradually add warm water until a dough forms, then let it rest for 30 to 40 minutes.

Flour the surface and release air from the dough, then separate into equal parts.

Roll each part into a smooth ball and flatten using a rolling pin to desired thickness.

Preheat oil to 325 degrees for frying the bakes.

Fry each bake until golden brown on both sides, about 3-4 minutes per side, using a spatula to help inflate them.

Remove bakes and place on a wire rack to drain excess oil.

Soak saltfish for about six hours to remove excess salt, then boil for 15 minutes and drain.

Microwave one medium-sized potato wrapped in cling wrap for about six minutes.

Prepare green seasoning by processing onions, garlic, parsley, scallions, thyme, and chili peppers until textured but not pureed.

Combine boiled saltfish, mashed potato, green seasoning, Old Bay seasoning, black pepper, bouillon, bread crumbs, and 2 eggs in a bowl and mix until well combined.

Form the mixture into patties, dust with flour, and set aside.

Heat oil in a skillet and fry the fish cakes until golden brown on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens