Ingredients
2 lb. Saltfish, prepared and flaked
1 lb. sweet potato, cooked & pureed
3 cloves garlic, mashed
2 medium onions, diced fine
2 eggs, scrambled
2 Tbsp. parsley
1½ cup mixed Red, yellow, green & red peppers, diced fine
1 cup tomatoes, diced fine
3 Bay leaves
3 Tbsp. raisins
2 Tbsp. Capers
2 Tbsp. white wine vinegar
1 Tbsp. stuffed olives, minced
1 Tbsp. tomato paste
¼ tsp. fresh ground pepper
2 cups bread crumbs
Salt to taste
Butter
Preparation
Add the garlic, ground pepper, onion, bay leaves, some of the diced green peppers, tomato paste and a pinch of salt, sauté in oil until fragrant then add the tomatoes and vinegar cook until it begins to simmer.
Add the saltfish, mixed peppers, raisins capers, olives and part of the parsley. Cook 1 min on high heat. Take out the bay leaves, remove from heat and let cool.
Mix together the saltfish and the sweet potato puree. Then add the eggs and blend well. Add some breadcrumbs (just enough to thicken) and shape into cakes. Place on a tray and put in the refrigerator until cold.
When ready to serve heat a non-stick pan on low, baste with butter and cook the cakes until golden brown.