Ingredients
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2 lbs. conch meat, tenderized
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1 cup reserved conch stock
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3 tablespoons seasoned salt
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4 cloves garlic, diced
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1/2 cup onions, diced
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1/4 cup diced red bell pepper
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1 cup mayonnaise
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2 teaspoons Dijon mustard
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1/2 cup lime juice
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4 cups plain bread crumbs
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1 cup panko bread crumbs
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2 eggs, slightly beaten
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2 teaspoons fresh thyme leaves
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1 tablespoon diced fresh Italian parsley
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2 teaspoons Caribbean pepper sauce
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1/2 teaspoon dried oregano
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1/2 teaspoon paprika
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Salt and pepper to taste
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Canola oil
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1 cup all-purpose flour
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Coleslaw
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1 cup GoomBay Sauce
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1 1/2 cups guava bell pepper jam
Directions
- To prepare the conch cakes, cut conchs into 1-inch pieces. In the bowl of a food processor, add 2 cups of conchs at a time with 1/4 cup of the reserved stock and grind into lentil-size pieces. Repeat with remaining conch meat.
- Place meat in a large bowl and season with seasoned salt. Mix well.
- Add garlic, onions, bell pepper, mayonnaise and mustard and mix.
- Add lime juice, bread crumbs, eggs, thyme, parsley, pepper sauce, oregano, paprika and salt and pepper and mix well. (If the first conch cake is too soft add a little more panko into the bowl and mix.)
- Line a baking sheet with parchment paper. Scoop 2 tablespoons of the conch mixture and form into cakes. Repeat with remaining mixture and place on the baking sheet.
- In a large skillet, heat oil over medium heat. Dust cakes with flour on both sides and fry until golden, about 3 minutes per side, then turn over with a spatula. Keep warm in the oven. Serve over a bed of Exotic Coleslaw with GoomBay Sauce and Guava Bell Pepper Jam.
Tip: To bake the cakes in the oven, preheat to 400˚F (200˚C). In a large ovenproof skillet, heat 2 tablespoons canola over medium heat (making sure the bottom of the pan is covered). When oil is hot, add cakes. Fry cakes until golden, about 2 minutes, turn them over with a spatula and fry for 1 minute: transfer to the oven until the cakes cook through, about 5 –10 minutes.
