This recipe for West Indies Fish Cakes With Curry Aioli brings together 2 cups boiled cleaned and flaked salt cod fish (or may use 2 cups leftover cooked flaked light firm fish), 1 1/2 cups all-purpose flour, 3 scallions, chopped in a practical dish for home cooking. It takes about 27 min to prepare and cook. It makes approximately 12 servings.
The light, slightly crispy fish cakes can be a welcome change to any Caribbean meal. Use the accompaning curry aioli (lots of garlic flavor there!) with it or use your favorite tartar sauce. Note: if using salt cod, you will have to soak that for several days in water, changing out the water about every 6 hours until the saltiness goes away (refrigerated). Then you will need to remove any bones, skin and cartilage if they are present, before boiling and flaking your fish. Enjoy!
Delicious spicy meatballs which never absorb oil. Makes a good appetizer if you make small meatballs and put them on a toothpick.
This is a traditional Afghan appetizer, great for parties, a very simple dish that if you ask 100 Afghan chefs you’ll get 100 slightly different recipes. This is the one my family always made, and paired it with my yogurt sauce(check my other recipes) for dipping.
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