Derek Walcott fish cake 

Ingredients (makes ~10–12 cakes)
4–5 green bananas (firm green bananas plantain
- 250 g (about 9 oz) salted cod (salt fish), soaked and flaked
 1 small onion, finely chopped
 2 scallions, finely sliced
1–2 cloves garlic, minced
1 Scotch bonnet or other chili, finely minced (optional, to taste)
1 tsp fresh thyme leaves 
1/4 tsp allspice (optional but great)
Black pepper to taste
1- 2 tbsp fresh parsley or cilantro
Green plantain chip ( blend to use crumbs 
Oil for shallow frying (sunflower  oil or coconut)

Prep the salt fish
1. Rinse off surface salt. Soak in cold water 4–8 hours (change water once or twice).  
2. Boil in fresh water 10–15 minutes until just flaky. Drain, cool, remove skin/bones, and flake.

Cook the bananas
1. Cut off tips, score peel lengthwise, and peel.  
2. Boil bananas in salted water until tender, 12–15 minutes. Drain well.  
3. Mash while warm until smooth.

Make the mixture
1. Sauté onion, scallion, garlic, thyme, and chili in a little oil 3–4 minutes until fragrant. Cool slightly.  
2. In a bowl: combine mashed banana, flaked salt fish, sautéed aromatics, parsley, allspice, and black pepper.  
3. Add just enough plantain crumbs to form a soft dough that holds shape. Taste and adjust seasoning (salt carefully—fish is salty).

Form and cook
1.form small patties (about 2–3 inches wide).  
2. Heat 1/4 inch oil in a frying pan over medium heat.  
3. Fry patties 2–3 minutes per side until golden-brown. Drain on paper towels.

Can serve on a red cabbage salad with a plantain salsa