Codfish Cakes

Method

Soak the salt cod overnight in cold water, changing the water several times, then boil until tender and flake the flesh, discarding any bones. Boil the potatoes until soft, peel and mash them, then combine with the flaked cod, finely chopped spring onions, thyme, minced Scotch bonnet and black pepper. Shape the mixture into small patties and chill for 30 minutes. Coat each cake in flour, dip in beaten egg, then roll in breadcrumbs to coat thoroughly. Heat oil in a deep frying pan to 170 degrees Celsius and fry the cakes until golden brown on both sides, about 3-4 minutes total. Drain on kitchen paper and serve hot with lime wedges and a spicy sauce.