Fish cakes are a delicious appetizer that is served at most parties in Barbados. We also enjoy them at home as an everyday snack.
I decided to create them without the fish and they turned out great. The scallions,thyme and habanero pepper livens them up. Also making the batter thicker appeared to keep them from being super oily.
The next time I make these I am going to add a mashed potato to the batter.
Fry up a batch for your next party.
Crispy on the out side
Soft on the inside
Bajan Style Fish Cakes
- 3 cups flour
- 2 tablespoons baking powder
- 4 scallions chopped and bottoms removed
- ½ red pepper chopped
- ½ green pepper chopped
- 1 onion chopped
- 2 cloves garlic peeled
- 1 hot pepper cut in half
- 1 tablespoon dried thyme or fresh thyme
- 1 teaspoon marjoram
- ½ teaspoon parsley
- 2 cups water
- 2 1/2 cups oil
- Place the flour and baking powder into a big bowl.
- Place the scallions, red pepper, green pepper, onion, garlic, hot pepper into your food processor.
- Process until minced and place into the bowl with the flour.
- Add in the marjoram, parsley and water, then mix well.
- Heat the oil up in your frying pan.
- Scoop out the batter with a small spoon or small ice cream scooper and fry on both sides until golden brown.
- Place onto a paper lined plate and serve.