Bajan “Fish” Cakes
This version of “Fish” Cakes is a hit with all my Bajan friends, despite it’s Vegan. The chickpeas used in replacement of the fish that is traditionally used in this appetizer tastes exceptionally well. So far I’ve served it at various events with zero complaints. So if you love Bajan fish cakes, give these a try!
Bajan "Fish' Cakes
- 1 yellow onion diced
- 1/4 cup chopped green onions
- 1 cup flour
- 1 tsp baking powder
- 1 small hot pepper finely diced
- 1 tsp chopped thyme
- 1 tsp chopped parsley
- 1 tsp chopped marjoram
- 1 cup of cooked chickpeas mashed
- 1 cup water
- Olive or coconut oil for frying
In a bowl, combine the chickpeas with the all the other ingredients. Stir until a thick batter forms. You can add more water or more flour to get the desired consistency.
Drop the batter by teaspoonful into oil over medium heat, being careful not to overcrowd the pan. Keep the heat on medium so the "fish" cakes don't burn before being fully cooked.
Drain on paper towels and serve HOT!