Bermudan Fishcakes Recipe

Origin: Bermuda Period: Traditional

Ingredients

1 egg
flour, to dust
paprika, to taste
1/4 tsp thyme, chopped
1/2 tsp freshly-ground black pepper
1 tsp sea salt
2 tbsp parsley, finely chopped
550g mashed potatoes
450g cooked cod, flaked
1 small onion, grated

Bermudan Fishcakes Preparation:

Method:

Beat together the mashed potatoes and fish until well combined then lightly beat the egg and add to the mix. Combine well then add the salt, pepper, thyme, onion and parsley. Stir to combine then, using your hands, shape the mix into firm round patties about 1cm thick.

Combine equal quantities of flour and paprika on a plate and use this to dust the fishcakes. Fry in oil until golden brown on all sides and serve.

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