Fish Cakes

Method

Soak the salt cod overnight in cold water, changing the water several times, then boil until tender and flake into small pieces. Boil the potatoes until soft, peel and mash smoothly. Finely chop the onion, garlic and Scotch bonnet pepper, then combine with the flaked cod, mashed potato, thyme, salt and pepper. Form the mixture into small oval cakes and coat lightly with beaten egg and flour. Heat the oil to 180°C and deep fry the cakes in batches until golden brown and crispy on all sides, about 3-4 minutes per batch. Drain on kitchen paper and serve hot with hot pepper sauce.