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	Fish Cakes Description This recipe is one of our most popular hors d’oeuvres. Ingredients 4 oz. Boneless salted cod 1 tsp. Onion powder 1/2 tsp. Granulated garlic Salt to taste 1 tbsp. Baking powder Water Oil for frying 3 medium potatoes boiled and mashed 10 oz. Flour Hot & Spicy Dip 1 tbsp. Tropical Inferno 1/2 Cup Tomato Ketchup Seasoning Blend 1/4 tsp. Tropical Inferno 1 Pinch ground clove 2 tbsp. Vinegar 1/2 tsp of each -Thyme, Marjoram, Basil 1 Small onion minced 1 tsp. salt 4 Cloves minced garlic 2 tbsp. Worcestershire Sauce Method Boil the salted cod in water for five minutes then drain and cool under running water. Doing this tenderises the fish and reduces the salt content. Shred the fish with your fingers. Mix together the fish, potatoes, 2 tbsp. Seasoning Blend, onion, garlic, baking powder and flour. Add water to the mix a little at a time until you get the consistency of a thick batter. Now this is important, because you want your mixture to stay together when you add it to the hot oil. Adjust the seasonings to taste, and remember you started with salted cod, so you may not have to add much salt if any at all. Heat the oil in a wok or deep pan and drop the batter by the teaspoon full into the hot oil. Fry until golden brown. Place the fishcakes on paper towels to remove excess oil. SERVE HOT. Mix together the Tropical Inferno Sauce and the Tomato Ketchup. Use as a dip for the hot fishcakes. Back to Recipes Copyright © 2004 Native Treasures Inc.

	TREASURES OF MY CARIBBEAN KITCHEN

	I have traveled to the USA, Europe and Japan to share our tasty Caribbean style of cooking with chefs from major hotels. While it may not be possible to attend my classes or to finance my trip to your home, you can still learn to create our, spicy, exotic dishes right in your own kitchen. My book 'Treasures of my Caribbean Kitchen' contains many of the recipes that I teach along with my simple step by step instructions on creating them. Once you purchase my book you can call or email me anytime for help with your creations.