Bajan Saltfish Cakes with Rice and Peas
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Ingredients
- 300 g salt cod (saltfish)
- 200 g self-raising flour
- 1 onion
- 2 spring onions
- 1 scotch bonnet chilli
- 280 g long grain rice
- 400 g pigeon peas
- 150 ml sunflower oil, for frying
Method
- 1
Soak the salt cod overnight in cold water, changing the water once or twice, then drain and flake finely.
- 2
Mix the flaked salt cod with the self-raising flour, finely chopped onion, sliced spring onions, the finely chopped scotch bonnet chilli and enough water to make a thick batter.
- 3
Heat the sunflower oil in a pan and drop in spoonfuls of the batter, frying for 2-3 minutes on each side until golden and cooked through.
- 4
Meanwhile, rinse the rice and simmer it in 300ml water with the drained pigeon peas for 12-14 minutes.
- 5
Drain the saltfish cakes on kitchen paper and serve with the rice and peas.
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