1 lb salt cod
3 large potatoes, boiled
1 tbs. Dijon mustard and 1 tbs mayonnaise, mixed
2 cloves garlic, minced
1 tbs. fresh ginger root, minced
2 tbs. fresh thyme
several dashes of sherry pepper sauce
1 cup seasoned breadcrumbs
vegetable oil, for frying
2 large bananas
Soak cod overnight; change water at least once. In fresh water, bring cod to a boil and cook until flaky and tender, about 8 minutes. Drain and cool. Mash fish with potatoes. Add thyme, ginger root, garlic and mustard/mayonnaise mixture. Roll into balls the size of lemons and flatten. Press into seasoned breadcrumbs. Fry in oil until golden. Top with a slice of banana and serve on a hot cross bun.
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