A Taste of the Islands
I remember the salty sea breeze, the vibrant colors of the market, and the tantalizing aromas that filled the air. Growing up in the Jamaica, saltfish cakes were a staple, a simple yet satisfying dish that could be enjoyed for breakfast, lunch, or dinner.
This recipe is a fusion of Caribbean and European flavors. The salt cod, a staple in many Caribbean dishes, pairs perfectly with the bold flavors of our Original Jerk Marinade. The addition of potatoes adds a comforting, hearty element to the dish. Every bite is a journey to the islands, a taste of the sea, and a spicy kick.
Ingredients:
- 1 pound salt cod, soaked and desalted
- 2 large potatoes, boiled and mashed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup Backriver Blends Original Jerk Marinade
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 egg, beaten
- Flour, for dredging (gluten-free or your choice)
- Vegetable oil, for frying
Instructions:
- Prep the Salt Cod: Soak the salt cod in cold water, changing the water every 2-3 hours, until it is completely desalted. This process may take several hours or overnight. Once desalted, flake the cod.
- Combine Ingredients: In a large bowl, combine the flaked salt cod, mashed potatoes, onion, garlic, jerk marinade, thyme, and black pepper. Mix well until combined.
- Form the Cakes: Shape the mixture into patties about 1/2 inch thick.
- Dredge and Fry: Dredge each patty in flour and then dip it in the beaten egg. Fry the patties in hot oil until golden brown on both sides.
- Serve: Serve hot with your favorite sides, such as rice and peas or a green salad.
