If you’re looking for a taste of St Helena, then look no further! The Island’s cuisine is wonderfully varied with Malay, British, and Chinese influences. Each dish has their own special ‘Saint’ twist, especially the spices and curries. Different types of fish are a staple diet for Saints, tuna fish cakes being a speciality. Made with fresh fish and chillies, its to die for.
Naturally there are many variations on the basic recipe, from the simple to the exotic. We’ve even encountered recipes that include ingredients not readily available on St. Helena! The one below is a reasonable average.
“Nothing compares with Anne’s fishcakes […] we had a couple of cold beers and Fishcakes that I will never forget as long as I live. Maybe it was 23 days at sea, but they were just so good. Made with fresh fish and chillies, they are to die for”
St. Helena has always been an isolated island surrounded by hundreds of miles of ocean. Not surprisingly, therefore, fish has been a main component of the St. Helena diet throughout the island’s history. Of the locally-caught fish, Tuna is by far the most prevalent. Indeed it has been quipped that the St. Helena Cookbook might be subtitled “101 things to do with Tuna”. One recipe, however, seems to stand out, in the minds of locals and visitors alike: St. Helena Fishcakes.
Naturally there are many variations on the basic recipe, from the simple to the exotic. If you want to try out a traditional St Helena dish, then check out the recipe below for the famous St Helena Fish Cakes.
You will need…
250g fresh tuna, 300g potatoes, 1 small onion, finely chopped, 1 pinch of thyme, 1 small/medium egg, 1/2 tablespoon chopped parsley, 1 teaspoon mixed spice, 1 rasher of bacon diced, Salt to season, 1 chilli chopped finely, 2 1/2 tablespoons of paprika, 2 tablespoons of salt, 2 tablespoons of garlic powder, 1 tablespoon of black pepper, 1 tablespoon of onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano, 1 tablespoon dried thyme.
Combine all ingredients
1) Peel and boil potatoes in lightly salted water until soft. Drain, mash and leave to cool.
2) Cook and shred the fish with a knife until fine. Add the mashed potato.
3) Heat a frying pan on a medium heat with 2 tablespoons of cooking oil.
4) Fry the onion, parsley, thyme, spice, salt, chilli and bacon until lightly browned.
5) Cool, then add to fish and mashed potato. Add the egg and mix together.
6) Form patties with hands to about 1/2 inch to 3/4 inch thick and about 3 inches round.
7) Head a frying pan on a medium heat with 2 tablespoons of cooking oil.
8) Fry patties until brown on both sides.