Ghanaian Kofi Brokeman Style Grilled Fish Balls

About This Recipe

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.

Ingredients

Serves 4

• 400 gsmoked mackerel(skin and bones removed, flaked)
• 1onion(finely chopped)
• 3 clovesgarlic(minced)
• 1egg
• 3 tbspcassava flour
• 1scotch bonnet pepper(finely minced, seeds removed for less heat)
• 1lime(zest and juice)
• 2 tbspchopped parsley
• 0.5 tspblack pepper
• 4 tbspvegetable oil(for frying)

Instructions

1. 1

   Flake the fish

   Remove all skin and bones from the smoked mackerel, then flake it finely with a fork into a large bowl.

2. 2

   Mix the patties

   Add onion, garlic, egg, cassava flour, scotch bonnet, lime zest and juice, parsley and black pepper. Mix until it holds together when pressed.

3. 3

   Shape and rest

   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.

4. 4

   Pan-fry until golden

   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.

5. 5

   Drain and serve

   Rest on paper towels briefly, then serve hot with extra lime wedges and a chile dipping sauce.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions