Guyanese Fishcake

Ingredients

• 1 lb fish (fresh white fish or soaked saltfish), cooked and flaked
• 3 medium potatoes, boiled and mashed
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 stalks scallion, chopped
• 2 sprigs thyme, leaves picked
• 1/2 hot pepper, finely chopped (optional)
• 1 egg, beaten
• 2 tbsp flour, plus more for dusting
• Black pepper and salt to taste
• Oil, for shallow frying

Instructions

1. If using saltfish, boil it for 15 minutes to remove salt, then drain, flake and remove bones. If using fresh fish, season and steam or boil until cooked, then flake.
2. In a bowl, combine the flaked fish, mashed potato, onion, garlic, scallion, thyme and hot pepper.
3. Add the beaten egg and flour, and season with black pepper. Add salt only if needed (saltfish may be salty enough). Mix into a firm mixture that holds together.
4. Shape into small flat round cakes and lightly dust each with flour.
5. Heat a thin layer of oil in a frying pan over medium heat.
6. Fry the fishcakes in batches until golden brown and crisp on both sides, about 3 minutes per side.
7. Drain on paper towels and serve warm.