Caribbean Fish Cakes
Using Major Caribbean Jerk Mari Base
6 Covers
ingredients
Cod Fillets or Loin - Skinless
600g
King Edward Potatoes - Peeled and Quartered
600g
Butter
15g
Parsley - Finely Chopped
15g
Lime
5ml
Major Caribbean Jerk Mari Base
90g
Flour
As Required
Cayenne Pepper
0.5tsp
Breadcrumbs - Fresh
As Required
Eggs - Beaten
As Required
method
1. Poach the cod in enough simmering water to just cover for 3-4 minutes until the fish starts to flake. Drain and pat dry with kitchen paper. Leave to cool.

2. Boil the potatoes until just tender. Drain well and mash until smooth.

3. Beat in the Major Caribbean Jerk Mari Base, butter, lime juice and parsley.

4. Flake the cod into pieces and fold into the potato mix. Set aside to cool for 10-15 minutes.

5. Divide the mixture into 12 and shape into ovals about 2.5cm thick.

6. Cover and chill in the fridge for 30 minutes.

7. Mix the flour and cayenne pepper together.

8. Pass the fish cakes through the flour, cayenne pepper, egg and breadcrumbs.

9. Return to fridge and use as required.

10. Deep fry at 180°C until golden and hot in the centre.