Elsa’s Guyanese Fish Cakes
Help your child make Elsa's amazing Guyanese fish cakes with this simple recipe. Makes 12.
- 350g peeled and boiled potatoes, still warm
- 15g salted butter, at room temperature
- ¼ teaspoon (tsp) paprika
- ¼ tsp chilli flakes
- 4-5 twists black pepper
- 2 garlic cloves
- 250g dried salt fish, soaked, cooked and cooled
- 10g fresh chives
- Vegetable oil to grease and drizzle
Method
For allergens, see ingredients in bold.
Put 350g still warm boiled potatoes into a large mixing bowl, add 15g butter and mash with a potato masher. Add ¼ tsp chilli flakes, ¼ tsp paprika, 4-5 grinds of black pepper and mix.
Peel the skin off of 2 garlic cloves, and crush them one at a time using a garlic crusher and add to the mixing bowl and stir.
Take 250g salt fish, soaked and cooked, from the fridge and check it with a grown up for bones using your fingertips. Don’t forget to wipe your hands after handling cooked fish. Break up the fish into flakes using 2 forks and then add to the bowl and mix.
Tear 10g chives in half and put them into a cup. Now chop up with scissors then add to mixing bowl and stir.
Take a heaped dessertspoon of mixture then shape into an oval using the other hand. Put the shaped fish cake onto an oiled, lined baking tray. Repeat to use up all the mixture to make 12. Don’t forget to wipe your hands after handling the fishy mixture.
Drizzle vegetable oil over the top of the finished fishcakes and get an adult to put them into a 200°C oven for 15-20 minutes till they go golden brown and are piping hot. Allow to cool a little before serving.
Recipes adapted for CBeebies and My World Kitchen by Sally Brown and Kate Morris.