Snack · Caribbean · 20 min
Jamaican Saltfish and Black Bean Cakes with Scotch Bonnet Aioli
- Calories
- 228
- Protein
- 3g
- Carbs
- 12g
- Fat
- 19g
Ingredients
- 32.6 g salted cod fillet
- 28.9 g black beans
- 12.9 g garlic
- 7.3 g coconut oil
- 15 g mayonnaise
- 15.5 g scotch bonnet pepper sauce
Method
- 01Soak the salted cod in cold water for several hours, changing the water periodically to desalinate. Boil for 10 minutes, drain, and flake with a fork.
- 02In a bowl, mix together the flaked saltfish, mashed black beans, and minced garlic until cohesive.
- 03Shape the mixture firmly into two small patties.
- 04Mix mayonnaise and scotch bonnet pepper sauce together in a small ramekin to make the aioli.
- 05Heat coconut oil in a non-stick skillet over medium heat until shimmering.
- 06Gently place patties in the pan and sear for 3 to 4 minutes per side, until crisp and golden brown, ensuring the fish center reaches a safe temperature of 145°F (63°C).
- 07Transfer cakes to a plate and drizzle with the scotch bonnet aioli.
Cook it with the whole plan around it
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