lundi 23 mai 2016


1 pound salt cod
4 medium potatoes (approx.1 lb.), peeled and cubed
1 onion, finely chopped
1 handful fresh flat-leaf parsley, finely chopped
2 large eggs
Salt, pepper and garlic powder to taste
Canola Oil

Ahead of time: Desalt the cod by soaking for at least 24 hours and changing the water several times.

Boil cod until cooked. Flake and shred the cod with your hands after removing skin and bones. 

Boil the potatoes until they become tender. Drain the potatoes and place in a bowl. Mash the potatoes with a potato masher. Add the flaked cod, eggs, onion and parsley to the mashed potatoes and blend well with a wooden spoon. Season with salt, pepper and garlic powder. You may or may not need to add the salt depending on how salty the cod still is. With a soup spoon, scoop up a heaping spoon of the cod / potato mixture and form into the shape of an egg with hands. 

In the meantime, heat the canola oil in a frying pan. When oil is ready, fry the cod fish cakes until they are a golden brown, turning them a few times to ensure that they fry all over. Remove the codfish cakes with a slotted spoon or tongs and place on a plate lined with paper towels to soak up the oil. Serve at room temperature or cold. 

Aucun commentaire:

Enregistrer un commentaire