Sierra Leonean Fried Fish Cakes
The Quirky Foodster Team
Ingredients
- Cooked white fish (fresh or smoked), flaked — 400 g (14oz)
- Potatoes, boiled and mashed — 300 g (10oz)
- Small onion, finely chopped — 1
- Scotch bonnet pepper, finely chopped (to taste) — 1
- Chopped fresh parsley or celery leaves — 2 tbsp
- Egg, beaten — 1
- Dried breadcrumbs, plus extra for coating — 60 g (1/2 cup)
- Salt and black pepper, — to taste
- Vegetable oil, for frying
Method
- In a large bowl, combine the flaked fish, mashed potato, onion, Scotch bonnet and herbs.
- Mix in the egg and breadcrumbs until the mixture holds together; season with salt and pepper.
- Shape into 12 small patties, about 6cm (2 1/2in) across.
- Coat each patty lightly in extra breadcrumbs.
- Heat a shallow layer of oil in a frying pan over medium heat and fry the cakes for 3-4 minutes per side, until golden brown and crisp.
- Drain on paper towels and serve warm with a pepper dipping sauce.
Introduction: With a long Atlantic coastline, Sierra Leone has a deep tradition of fresh and smoked fish cookery, and fish cakes are a much-loved way to stretch a catch into a shareable appetizer.
Cultural Background: With a long Atlantic coastline, Sierra Leone has a deep tradition of fresh and smoked fish cookery, and fish cakes are a much-loved way to stretch a catch into a shareable appetizer. Smoked or fresh fish is flaked and mixed with mashed potato or cassava and warming spices, then shallow-fried until crisp — a favourite at parties and served alongside a spicy pepper dip.
Tips: Smoked fish gives the most authentic, deeply savoury flavour, though fresh white fish works well too. Chill the shaped patties for 15 minutes before frying to help them hold together.
Variations: Add grated cassava instead of potato for a firmer, more traditional texture. Mix in sweetcorn for a touch of sweetness. Not easily converted, as fish is central to the dish; a chickpea-and-vegetable cake can be made separately for a plant-based appetizer with a similar spirit.
Storage: Refrigerate cooked fish cakes in an airtight container for up to 2 days.
Reheating: Reheat in a dry pan over medium heat for 2-3 minutes per side, or in an oven at 180C (350F) for 8 minutes.
Nutrition: Per fish cake: approx. 95 kcal, 8g protein, 7g carbohydrate, 4g fat
FAQs:
Q: What fish works best?
A: Firm white fish like tilapia or snapper is ideal, and smoked fish adds extra depth of flavour.
Q: Can these be baked instead of fried?
A: Yes — bake at 200C (400F) for about 20 minutes, turning once, though the texture will be less crisp.
- Cooked white fish (fresh or smoked), flaked — 400 g (14oz)
- Potatoes, boiled and mashed — 300 g (10oz)
- Small onion, finely chopped — 1
- Scotch bonnet pepper, finely chopped (to taste) — 1
- Chopped fresh parsley or celery leaves — 2 tbsp
- Egg, beaten — 1
- Dried breadcrumbs, plus extra for coating — 60 g (1/2 cup)
- Salt and black pepper, — to taste
- Vegetable oil, for frying
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