1 lb salted cod fish, soaked overnight to remove salt
1 large potato
½ medium onion, finely chopped
2 scallion, finely chopped
10 sprigs thyme, leave removed from stem then finely chopped
A small handful of cilantro, finely chopped
2 cloves garlic, finely chopped
½ wiri wiri pepper, finely chopped
Oil for frying
**The thyme, garlic, cilantro and scallion can be replaced with 2 ½ tbsp green seasoning
Peel the potato and cut into cubes and place in a pot with cool water and then cook until soft. Strain, then mash using a fork until there are no more lumps.
Using a fork, flake cod fish into fine bits. You can also pulse it a few times in a food processor to speed up the process.
Next add codfish, mashed potato, 1 egg, onion, scallion, thyme, cilantro, garlic, pepper in a large bowl and mix to combine. Place a heaping spoonful of mixture into your palm and form a patty. Set aside, then repeat with the remaining mixture.
In a frying pan over medium low fire, place enough oil so that it’s approximately ½ inch deep. The oil should be enough to come up halfway the side of the salt fish cakes. When oil is hot, add salt fish cakes and fry for 5 minutes per side until golden brown, turning once to make sure the other side gets brown.
Remove from the oil and let drain on a plate lined with paper towel. Serve warm.