Caribbean Chili Spiced Fish Cakes with Tomato Dip Recipes

Ingredients :

115g skinless white fish fillet, cooked

115g white crab meat (fresh, frozen or canned)

115g cooked floury potatoes, mashed

30ml fresh herb seasoning

2.5ml mild mustard

2.5ml freshly ground black pepper

1/2 hot chili, seeded and finely chopped

5ml fresh oregano

1 egg, beaten

plain flour, for dredging

vegetable oil, for frying

lime wedges, fresh coriander sprigs and whole chilies, to garnish

For the tomato dip

15g butter or margarine

1/2 onion, finely chopped

2 canned plum tomatoes, chopped

1 garlic clove, crushed

150ml water

5-10ml malt vinegar

15ml chopped fresh coriander

1/2 hot chili, seeded and chopped

Method :

Flake the cooked fish into a large bowl. Mix in the crab meat, mashed potatoes, herb seasoning, mustard, freshly ground black pepper, chili, oregano and beaten egg. Chill the mixture for at least 30 minutes. To make the tomato dip, melt the butter or margarine in a small pan over a medium heat. Add the onion, tomatoes and garlic and sauté for about 5 minutes until the onion is tender.

Add the water, vinegar, coriander and chili. Bring to the boil, then reduce the heat and allow to simmer for 10 minutes. Transfer the mixture to a food processor or blender and process to a smooth purée. Pour into a bowl. Keep warm or chill as preferred. Using a spoon, shape the fish mixture into rounds and dredge with flour, shaking off the excess. Heat a little oil in a frying pan and fry, a few at a time, for 2-3 minutes on each side. Drain on kitchen paper and keep warm while cooking the remainder.

Serve the fish cakes hot with the tomato dip and garnished with lime wedges, fresh coriander sprigs and whole chilies. The flavor of white fish and crab meat is set off perfectly by hot chili, which is also used in the accompanying tomato dip.

Serves 4-5

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