Recipe: Fish Cakes Guyana Style

THE NEW YORK DIGEST APRIL/JUNE 2015 PAGE 28 9
Recipe: Fish Cakes
Guyana Style
Ingredients
8 oz cooked fish
4-8 oz cooked potatoes, mashed
1 tbsp chopped eschalot
1 tbsp chopped celery
lemon juice
pinch of nutmeg or mace
1/2 oz butter or margarine
2 eggs, beaten, for binding and coating
1 1/2 tbsp dried bread crumbs
parsley to garnish
Method:
Remove skin and bone from fish and
break it up finely
Add the potatoes, eschalot, celery, lemon
juice, nutmeg and salt and pepper
Add butter to mixture together with
sufficient egg to bind it together
Turn on to a floured board. Shape into a
neat roll and cut into 8 equal portions
Reshape the slices into neat flat, round
cakes
Coat the cakes with beaten egg and the
dry
bread crumbs
Fry in deep or shallow fat, drain well in
seive or on paper towels
Serve garnished with fried parsley
(Alternately, you can bake in an oven
heated to 450 Degrees for about 30 mins)
Serve as a side dish with plantain chips
Both fish cakes and phoulourie when
garnished with pepper sauce, are served as side
dishes or as “cutters” when having a caribbean/guyanese
style party!
Phoulourie
1/2 pt split peas, or 1 lb ground split peas flour
1/2 cup flour
1 teaspoon baking powder
2 - 3 cloves garlic, ground
1 beaten egg
Salt to taste
1/4 teaspoon turmeric
1/2 teaspoon ground geera
Oil for frying
Method:
Soak the peas overnight, then drain and grind or blend
finely (you may add ater to make the blending easier)
Mix all the ingredients using water to make it to a dropping
consistency
Drop into hot oil, squishing through thumb and fore finger
to make balls, about ¾ inch in diameter.
Fry until golden brown, remove from oil and drain on paper
towel.