Wrenovation winners Gemma and Chris show us how to make one of their favourite family-friendly recipes, Nanny’s Bajan Fish Cakes.
Made with fresh and flavoursome salt fish, vibrant mixed peppers, seasoning and spices, these fish cakes are a great way to get the kids cooking a delicious and nutritious snack in the kitchen.
- 400g skinless & boneless saltfish
- 350g plain flour
- 1tsp baking powder
- 1 large onion diced
- 1 scotch bonnet pepper deseeded and finely diced
- 1 1/2 tablespoons all purpose seasoning
- 1 tablespoon dried thyme
- 4 spring onions sliced
- 1/2 green pepper diced
- 1/2 red pepper diced
- 1/2 yellow pepper diced
- vegetable oil
- salt and black pepper
- water to mix dough
To prepare the salted cod, boil in water for 5 minutes. Drain off and boil in fresh water for a second time for 5 minutes. Flake the fish using 2 forks. We find this the easiest method and place it in a large mixing bowl.
In the large bowl, combine all the fresh ingredients with the fish. Add the flour, baking powder, all-purpose seasoning, thyme and black pepper to season. Give it all a good stir, and start to add the water to make a sticky dough. Add more water and flour as required to get a sticky, slightly sloppy texture.
Heat enough oil to shallow fry in a large frying pan and heat on high. Once the oil is hot, add the batter mixture spooning it in to make balls, turn the temperature down to a medium heat, so they don’t burn on the outside before being fully cooked. They should take around 3 minutes to cook on each side.
Drain on kitchen roll and enjoy hot! Best served with Barbados pepper sauce or Marie Rose sauce made by combining mayonnaise, ketchup and pepper sauce.
Make sure to tag us in your creations on Instagram with the #bakingbuddies hashtag.