Ground smoked fish and onion patties seasoned with garlic and lime, pan-seared until crisp the way coastal Ghanaian fishing families cook their catch.
Along Ghana's coast, smoked fish is a pantry staple rather than an occasional treat — mackerel, herring and tilapia are smoked over wood fires at landing beaches and sold in markets far inland. Flaking that smoked fish, binding it with onion, egg and a little cassava flour, then shaping it into balls or patties is a home-cooking trick used to stretch a small amount of fish into a full meal, especially in fishing households where the catch has to feed a large family. Garlic and lime brighten what would otherwise be a heavy, smoky mixture, cutting through the richness of the fish oil. The patties are pan-fried in a modest amount of oil until the outside turns deeply golden and slightly crisp, while the inside stays moist and flaky rather than dense like a meatball made from raw ground meat. Served with a simple pepper sauce or alongside kenkey or rice, these fish patties show how Ghanaian coastal cooking turns preservation techniques like smoking into a flavor base rather than treating it as a compromise. The smokiness should come through clearly, balanced by the acidity of the lime.
Serves 4
Remove all skin and bones from the smoked mackerel, then flake it finely with a fork into a large bowl.
Add onion, garlic, egg, cassava flour, scotch bonnet, lime zest and juice, parsley and black pepper. Mix until it holds together when pressed.
Form into 8 small patties. Let them rest 10 minutes in the fridge so they hold together better when fried.
If the mixture feels too wet, add another spoon of cassava flour rather than more egg.
Heat oil in a skillet over medium heat. Fry the patties 3 to 4 minutes per side until deeply golden and crisp on the outside.
Rest on paper towels briefly, then serve hot with extra lime wedges and a chile dipping sauce.
Buy smoked mackerel or herring from an African or Caribbean grocer rather than substituting fresh fish — the smokiness is the whole point.
Chill the shaped patties before frying so they don't fall apart in the hot oil.
Remove the scotch bonnet seeds and ribs if you want mild heat; leave them in for real market-stall spice.
Herring version: use smoked herring in place of mackerel for a stronger, oilier flavor.
Baked version: bake the patties at 200°C (400°F) for 20 minutes, flipping once, for a lighter result.
Add grated ginger to the mix for extra warmth alongside the garlic.
Refrigerate cooked patties up to 3 days in an airtight container; reheat in a dry skillet over medium heat to re-crisp the outside rather than microwaving.
Smoking fish over wood fires has been practiced along Ghana's Atlantic coast for generations as a way to preserve the day's catch without refrigeration, and smoked fish remains central to Ghanaian cooking far from the coast.
African, Caribbean or international grocery stores usually stock whole smoked mackerel or herring; it's also sometimes labeled 'kpanla' or sold vacuum-packed.
You can, but you'll lose the smoky depth that defines this dish — if using fresh fish, poach and flake it, then add a little smoked paprika to compensate.
The mixture is likely too wet or wasn't chilled — add more cassava flour and rest the shaped patties in the fridge for at least 10 minutes before frying.
Per serving (200g / 7.1 oz) · 4 servings total
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