We were on honeymoon on Barbados last March, and we had great time there. It’s autumn here, and the colder the weather gets, the more I miss Barbados.
Deep fried fish cakes are commonly eaten on Barbados. We were also offered them on our hotel’s rum punch party, but naturally we skipped them. We bought a small Bajan cook book from Pelican Village, and among other Barbadian recipes it had also a recipe for fish cakes, so we had to try to make them with tofu. Tofu worked fine, and I think our version is easier to make, because you don’t have to boil the salted fish several times. Mustardy Bajan pepper sauce is a great accompaniment for these tofu cakes.
Bajan Tofu Cakes
250 g tofu
1 sheet nori seaweed
1 small onion
3 garlic cloves
1 tbsp hot pepper sauce
1 tsp each: thyme, marjoram and dill
2 tsp baking powder
2,5 dl wheat flour
1,5 dl soy or oat milk
salt, black pepper and white pepper
oil for deep frying
Finely crumble the tofu in a bowl. Cut the nori in small pieces, I like to use scissors. Peel and finely chop onion and garlic. Mix all the ingredients together, add little more milk if needed.
Heat the oil and deep fry the cakes. Use two spoons to drop small balls (about tsp) to the oil and deep fry them on both sides until nicely browned. Serve with Bajan pepper sauce.