Coco Fish Cakes

Name: Coco Fish Cakes
Prep time: 30 min
Total time: 30 min
Yield: Makes 10 medium-size or 20 party-size fish cakes
Cuisine: Jamaica
Ingredients: salt and pepper to taste; Red Pepper Jelly; salt and pepper to taste; oil, for frying; lime wedges; salt and pepper; about 200 g/2 cups breadcrumbs, for coating; 3 eggs; salt and pepper; 1 tbsp finely chopped fresh coriander or parsley; 2 tbsp snipped fresh chives; ¼ teaspoon grated nutmeg; 1 tbsp finely chopped fresh coriander or parsley; ½ scotch bonnet pepper, de-seeded and finely chopped, or a dash of hot pepper sauce; ½ scotch bonnet pepper, de-seeded and finely chopped, or a dash of hot pepper sauce; 1 tbsp butter; 450 g/1 lb coco, peeled and cut up; 350 g/12 oz cooked fish fillets, e.g. snapper, tilapia or other flaky fish; 350 g/12 oz cooked fish fillets, e.g. snapper, tilapia or other flaky fish; 350 g/12 oz cooked fish fillets, e.g. snapper, tilapia or other flaky fish; 350 g/12 oz cooked fish fillets, e.g. snapper, tilapia or other flaky fish; 2 spring onions, finely chopped; 1 onion, finely chopped

Preparation info

Makes
10
medium-size fish cakes

Difficulty
Easy
Ready in
30 min

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

Traditional fish cakes are a very comforting kind of dish but there is no reason they can’t be made a little more exciting. These cakes are unique because instead of using the traditional potato we use boiled coco (eddoe) which has a delicate, nutty flavour and holds up with our zappy island seasonings. Substitute other tubers, such as yam, cassava or potatoes, if coco is not available.

Ingredients

Americas
Jamaica
Fish course
Starter
Pescatarian
Caribbean

Ingredients

Method