Book of Days Tales

Today is a double threat. It is the feast day of St Helena of Constantinople, and, not by coincidence, a public holiday on St Helena Island. St Helena (the saint) has two main claims to fame.  She was the mother of Roman Emperor Constantine I, and she is credited in legend with finding the true cross on which Jesus was crucified. The island of St Helena, located in the south Atlantic 1,200 miles west of the coast of Africa, is one of the most remote islands in the world. Most historical accounts state that the island was discovered on 21^st May 1502 by the Galician navigator João da Nova sailing at the service of the Portuguese Crown, and because of the date he named it Santa Helena after Helena of Constantinople.

Fish cakes with distinctive flavorings are a signature dish on St Helena.  The recipe below is adapted from the one used on board RMS St Helena.  Local fish, such as tuna and wahoo, are usual, but any firm white fish will work.  The recipe uses a blend of mixed spices available only on the island.  I give a substitute here which is close.

St Helena Fish Cakes

Ingredients:

1 lb (450 g) fish filets (fresh tuna or wahoo in preference)
1 lb (450 g) potatoes
1 large onion, finely chopped
2 strips of bacon, finely chopped (optional)
hot chiles to taste (optional)
1 teaspoon thyme
2 tablespoons chopped parsley
1 egg, beaten
salt and pepper
1 teaspoon St Helena mixed spice (see below)

Instructions:

Cook the potatoes in salted water until tender, then drain and mash them. Put the mashed potatoes in a large bowl and leave until cool.

Wash the fish, and chop it very fine.

Heat the oil over medium heat in a skillet and sauté the onion , parsley , thyme, chiles and bacon (if used) until the onion just starts to brown.

Take the skillet off the heat and add the mashed potato, fish, mixed spice, and beaten egg.

Mix the ingredients thoroughly and form round patties with your hands, about the size of a tennis ball.  Flatten them into a fat disk somewhat thicker than a hamburger.

Shallow fry the fish cakes slowly to be sure they are cooked through and then raise the heat and continue frying until both sides are brown.

Serve the fish cakes as a main meal with rice and vegetables, or as a snack on a bread roll with ketchup.

Substitute St Helena Mixed Spice

Thoroughly mix together these ingredients and store in an airtight jar.

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano