Saltfish Cakes

Althea Brown’s saltfish cakes mix prepared saltfish with potato, garlic, herbs, mustard and tomato paste, then use a flour-and-breadcrumb coating. This selected flat-cake version follows her recipe card and uses her stated salted skinless Alaskan pollock and Yukon Gold potato choices.

The saltfish soaks overnight in supplied boiling water. It is then boiled in water in a medium pot, cooled and flaked with a fork. The potatoes are washed and cut into quarters with their skins on, boiled until tender, then removed from the heat and cooled.

The cooled potatoes are peeled and crushed. The onion is grated. In a small mixing bowl, potatoes and saltfish combine with granulated garlic, fresh thyme, cayenne powder, sliced scallions, lime juice, supplied grated garlic, the grated onion, spicy brown mustard and tomato paste.

A quarter-cup measure portions the fish mixture into flat cakes. Flour and seasoned Italian breadcrumbs are mixed together, and this mixture coats each cake completely.

Oil heats in a frying pan. The cakes cook on one side until golden, then are flipped to brown the other side. They are removed onto paper towels to drain before serving.