Winni’s St Helenian Fish Cakes

Name: Winni’s St Helenian Fish Cakes
Yield: Makes 15–20
Ingredients: freshly ground black pepper; salt; 1 egg, beaten; 2 lb / 900 g skinned fish fillets; 1 tsp chopped thyme fat or oil for frying; 1 tsp chopped thyme fat or oil for frying; 2 tbsp finely chopped parsley; 1 tsp chopped thyme fat or oil for frying; 1 large onion, peeled and finely chopped; 3 small fresh chillies, deseeded and finely chopped; 1½ lb / 680 g potatoes, peeled; 2 oz / 60 g back bacon, finely chopped

Preparation info

Makes
15–20

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This recipe came to me from Mrs Winni Scipio in St Helena, who sent me a pungent package of extremely hot chillies, some of which I still had, several years later, bottled in oil. Mrs Scipio uses fresh tuna, but fresh mackerel, rainbow trout or salmon would be suitable alternatives.

Ingredients

1½ lb / 680 g potatoes, peeled
2 oz / 60

Starter
Side dish
Gluten-free
Spicy

Method

Boil and mash the potatoes. They should be smooth, but do not add any milk. Fry the bacon, onion, chillies and herbs in a little fat or oil without browning them, then transfer to a bowl. Mince the raw fish, add it to the bowl and mix everything well together. Add the beaten egg, and season to taste. Let the mixture rest for 10 minutes. Make into cakes 1½