RECIPES / CARIBBEAN COOKING
Caribbean Fish Cakes with Spicy Green Seasoning
PREP
COOK
YIELD
CUISINE
HEAT
Ingredients
- 1 lb cooked white fish, such as snapper, cod or tilapia, cooled and flaked
- 1 cup mashed potato, cooled
- ¼ cup BackYard Blendz Spicy Green Seasoning
- 1 small red onion, finely chopped
- ½ sweet pepper, finely chopped
- 1 large egg, beaten
- ½ cup breadcrumbs, plus more if needed
- ½ tsp paprika
- 1 tsp fresh lime juice
- Freshly ground black pepper, to taste
- Salt, only if needed
- Vegetable oil, for shallow frying, if frying
Method
- Mix the fish cakes In a large bowl, combine the flaked fish, mashed potato, BackYard Blendz Spicy Green Seasoning, red onion, sweet pepper, beaten egg, breadcrumbs, paprika and lime juice. Season with black pepper and add salt only if needed. Mix gently until evenly combined.
- Shape and chill Divide the mixture into 8 equal portions and shape into patties about 2–2½ cm thick. If the mixture feels very soft, chill for 10–15 minutes before cooking.
- For shallow frying Heat a shallow layer of vegetable oil in a frying pan over medium heat. Cook the fish cakes for 3–4 minutes per side, until golden, crisp and heated through. Transfer to a rack or paper towel briefly to drain.
- For baking Heat the oven to 190°C / 375°F. Arrange the fish cakes on a lightly oiled or parchment-lined tray, brush or spray lightly with oil and bake for 20–25 minutes, turning once halfway through, until golden and heated through.
- Serve Serve hot with lime wedges and your favourite dipping sauce, pepper sauce or a tangy tartar-style sauce.
BackYard Blendz Chef Notes
Use cooled cooked fish and cooled mashed potato. Warm ingredients make the mixture softer and harder to shape cleanly.
If the mixture feels too loose, chill it for 10–15 minutes or add breadcrumbs one tablespoon at a time until the patties hold their shape.
Snapper or another firm white fish gives the cakes a firmer texture, while tilapia produces a softer result.
For the crispest exterior, shallow-fry the fish cakes over medium heat. Baking gives a lighter finish and is convenient when preparing the full batch at once.
Keep the patties similar in size and about 2–2½ cm thick so they cook evenly.
BackYard Blendz Spicy Green Seasoning is heat level 2 out of 4. For a milder version, substitute Original Green Seasoning.
Made with BackYard Blendz
BackYard Blendz Spicy Green Seasoning
LEARN THE FLAVOUR
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