Guyanese Cassava Fish Cakes

Ingredients

• 12 oz white fish fillets
• 1 1/2 lb cassava, peeled and cut into chunks
• 1 large egg
• 4 tbsp neutral oil, divided
• 1/2 yellow onion, finely diced
• 3 garlic cloves, minced
• 4 scallions, thinly sliced
• 1 red chili, minced
• 1 tsp dried thyme
• 1/2 cup fine breadcrumbs
• 2 limes, 1 juiced and 1 cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Peel the cassava thickly, removing the bark and the pink layer beneath, and cut out the hard woody core running through the centre. Cassava must always be peeled and cooked through.
2. Boil it in well-salted water for 20 to 25 minutes, until completely tender and beginning to split, then drain and steam-dry for 5 minutes.
3. Mash the hot cassava with a fork or ricer while it is still warm; cooled cassava goes rubbery and will not mash smoothly.
4. Meanwhile season the fish and steam or poach it for 5 to 6 minutes, until it flakes at 145F (63C). Flake it, checking carefully for bones.
5. Heat 1 tablespoon of the oil in a small pan and cook the onion for 5 minutes, then the garlic, chili, and thyme for 30 seconds.
6. Fold the fish, the onion mixture, the scallions, the egg, the lime juice, 1 teaspoon salt, and plenty of pepper into the mashed cassava, keeping some flakes of fish visible.
7. Shape into eight patties, coat them in the breadcrumbs, and chill for 20 minutes so they firm up and hold together in the pan.
8. Heat the remaining oil in a skillet over medium heat and fry the cakes for 4 to 5 minutes per side, without moving them, until deep golden and crisp. Serve with the herbs and lime wedges.

Allergen note: Contains fish, egg, and gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.