Ika Palai (Fried Fish Cakes)

Name: Ika Palai (Fried Fish Cakes)
Yield: 8
Cuisine: Tokelau
Ingredients: Cooked white fish, flaked (or freshly minced raw fish) — 400 g (14 oz); Small onion, finely chopped — 1; Egg — 1; Plain flour — 60 g (1/2 cup); Coconut cream — 2 tbsp; Salt — 1/2 tsp; Black pepper — 1/4 tsp; Sunflower oil, for frying; Lime wedges, to serve

The Quirky Foodster Team

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Servings

Ingredients

Cooked white fish, flaked (or freshly minced raw fish) — 400 g (14 oz)
Small onion, finely chopped — 1
Egg — 1
Plain flour — 60 g (1/2 cup)
Coconut cream — 2 tbsp
Salt — 1/2 tsp
Black pepper — 1/4 tsp
Sunflower oil, for frying
Lime wedges, to serve

Method

In a bowl, combine the flaked fish, onion, egg, flour, coconut cream, salt and pepper, mixing until well combined into a moist, cohesive mixture.
Shape the mixture into small, flat patties, about 6 cm (2 1/2 in) across.
Heat a shallow layer of oil in a frying pan over medium heat.
Fry the fish cakes for 3–4 minutes per side, until golden brown and cooked through.
Drain briefly on paper towels and serve warm with lime wedges.

Introduction: Small fried fish cakes, made from flaked fish bound with a little flour and seasoning, are a practical,
popular snack across Tokelau, using up leftover cooked fish or freshly caught small fish and turning it into
a quick, portable bite.

Cultural Background: Small fried fish cakes, made from flaked fish bound with a little flour and seasoning, are a practical,
popular snack across Tokelau, using up leftover cooked fish or freshly caught small fish and turning it into
a quick, portable bite.

Tips: If the mixture feels too wet to hold its shape, add a little extra flour. Fry over medium heat so the cakes cook through without burning on the outside.

Variations: Add finely chopped chilli for a spicier version. Use freshly minced raw fish instead of cooked fish for a firmer, more classic fish cake texture. This dish is defined by fish; no authentic vegetarian version exists.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat in a hot dry pan for 2–3 minutes per side, or in a 180°C (350°F) oven for 8 minutes.

FAQs:

Q: Can I use canned fish?

A: Yes, well-drained canned fish can be used as a convenient substitute for fresh or leftover fish.

Q: What's a good dipping sauce?

A: A simple squeeze of fresh lime, or a small bowl of coconut cream mixed with a little chilli.

Q: Can these be made ahead?

A: Yes, shape the patties ahead and refrigerate, then fry just before serving.