Chili Codfish Cakes

500g dried codfish
2 eggs
500g potatoes
1 medium onion, chopped
1 bell pepper, chopped
1 tomato, diced finely
fresh parsley, chopped
2 chili peppers, minced
thyme leaves
2 garlic cloves, peeled and halved
2 tbs bacon fat or oil, plus any additional amount required to fry
salt
1/8 tsp freshly ground peppercorns

How to cook:

1.         Starting a day ahead, place codfish in a pan of water and soak for at least 12 hours, changing water at least 5 times. Drain and rinse under cold water, then place in a pan and cover with water.

2.          Bring to a boil, then lower heat and simmer for no more than 15 minutes. In this period of time, peel the yams or potatoes and boil.

3.          Simultaneously, sauté the onion, green peppers, parsley, thyme leaves, tomatoes, and chili peppers in either bacon fat or butter.

4.          Next, shred the codfish finely with your fingers or a fork and place in a bowl. Mix in the sautéed ingredients and eggs and mix well until all are combined thoroughly.

5.         In a separate bowl, mash the yams or potatoes and combine with the codfish mixture, sufficiently to form stiff cakes. Taste before cooking and add seasoning only as needed.

6.         In a heavy skillet, heat oil and add the garlic, cooking until golden brown. Then remove and discard them.

7.         Fry the cakes for about 3 minutes on both side and serve either hot or cold.

Green Crab Cakes

1 medium green pepper, cut fine
1 medium onion
3 hard-boiled eggs
1½ cup milk
4 large tbs flour
3 large tbs butter
500g crab meat
½ tsp chili powder  

How to cook:

1.         Sauté peppers and onions in butter, then add flour and milk.

2.         Let cool, then add crab meat.

3.         Let stand in refrigerator 24 hours.

4.         Form into cakes; dip in bread crumbs, then egg and then bread crumbs again.

5.         Fry until done.

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