Vincentian Fish Cakes

Name: Vincentian Fish Cakes
Yield: 2
Cuisine: Saint Vincent and the Grenadines
Ingredients: White fish fillet, finely chopped or minced — 250 g (9 oz); All-purpose flour — 150 g (1 1/4 cups); Baking powder — 1 tsp; Egg — 1; Water — 120 ml (1/2 cup); Small onion, finely chopped — 1; Garlic, minced — 1 clove; Fresh thyme, chopped — 1 tbsp; Black pepper — 1/4 tsp; Salt, — to taste; Oil for frying

The Quirky Foodster Team

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Servings

Ingredients

White fish fillet, finely chopped or minced — 250 g (9 oz)
All-purpose flour — 150 g (1 1/4 cups)
Baking powder — 1 tsp
Egg — 1
Water — 120 ml (1/2 cup)
Small onion, finely chopped — 1
Garlic, minced — 1 clove
Fresh thyme, chopped — 1 tbsp
Black pepper — 1/4 tsp
Salt, — to taste
Oil for frying

Method

Whisk together flour, baking powder, egg and water to form a thick batter.
Fold in the chopped fish, onion, garlic, thyme, black pepper and salt.
Heat oil in a frying pan over medium heat.
Drop tablespoons of the mixture into the hot oil, flattening slightly.
Fry 3 minutes per side until golden and cooked through.
Drain on paper towels and serve hot.

Introduction: Small, spiced fried fish patties, a favourite grab-and-go street snack.

Cultural Background: Fish cakes are a common sight at roadside stands and markets across Saint Vincent and the Grenadines, quickly fried to order and eaten on the move.

Tips: Chop the fish finely and evenly so the cakes hold together well. Keep portions small and uniform for quick, even frying.

Variations: Add finely chopped scotch bonnet for heat; swap white fish for canned mackerel for a budget-friendly version.

Storage: Store in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat in a hot oven or dry pan for a few minutes per side to restore crispness.

Nutrition: Approx. 170 kcal, 11 g protein, 15 g carbohydrate, 7 g fat per serving (3 cakes).

FAQs:

Q: What fish works best for fish cakes?

A: Any firm white fish such as snapper or kingfish works well.

Q: Can these be frozen?

A: Yes, freeze the cooked cakes in a single layer, then transfer to a bag.