Fish Cakes | Guyanese Saltfish Cakes

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal is often less expensive.

saltfish

🥗Healthier: smoked cod

💰Cheaper: canned tuna

Smoked cod offers a similar flavor, while canned tuna is budget-friendly.

cooking oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more affordable.

Peel the potato and cut into cubes and place in a pot with cool water and then cook until soft. Strain, then mash using a fork until there are no more lumps.

Flake fish into fine bits using fingers. You can also pulse it a few times in a food processor to speed up the process.

Next add codfish, mashed potato, egg, onion, scallion, thyme, cilantro, garlic, pepper in a large bowl and mix to combine. Place a spoonful of mixture into your palm and roll to form a log. Set aside, then repeat with the remaining mixture.

Coat each fishcake with flour. Shake off excess.

In a frying pan over medium low fire, place enough oil so that it’s approximately ½ inch deep. The oil should be enough to come up halfway the side of the salt fish cakes. When oil is hot, add salt fish cakes and fry for 5 minutes per side until golden brown, turning once to make sure the other side gets brown.

Remove from the oil and let drain on a plate lined with paper towel. Serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens