With conch meat no where to be found here on the central coast of California, I opted to use clams. It tasted very similar to the crispy morsels I recall from Antigua.
2 cans whole clams
4 stalks celery, washed and diced
3 carrots, washed and diced
1/2 C coconut flour
1 T minced garlic
1/2 t baking soda
1 t pink Himalaya salt
1/4 C milk
Blanch the carrots and celery, then drain and cool. In a large mixing bowl, blend all ingredients until a thick paste forms. Press the mixture into patties and cook - in butter - in a large flat bottomed pan until browned and crisp.
Serve with a sprinkling of freshly ground pepper and a lime wedge.