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!
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