Lambes' Salt Cod Fish Cakes |
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Prep Time: 720 Minutes Cook Time: 20 Minutes |
Ready In: 740 Minutes Servings: 8 |
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This is my recipe for cod fish cakes. These are a must in Bermuda on Good Friday with hot cross buns; along with a paper kite and a bag of marbles. Ingredients:
2 lbs salt cod fish |
5 lbs potatoes (peeled, washed and halved or quartered, depending on size) |
fresh ground pepper, to taste |
parsley, to taste |
thyme, to taste |
garlic powder, to taste |
cumin, to taste |
5 tablespoons margarine (if using) |
1 -2 egg |
vegetable oil (for frying) |
Directions:
1. To prepare the cod you leave it to soak over night or for atleast 10 hours. Change the water several times.
2. (I usually soak it overnight without changing the water and then the next day I boil the cod 2 or 3 times, changing the water inbetween boiling. That way it's less of a bother.).
3. The fish should be rid of the majority of the salt by now. (Just remember a little salt left in them adds to the flavor.).
4. Add the fish to a large pot as well as the potatoes and add enough fresh water to cover.
5. Boil until fish flakes easily and potatoes are done.
6. Drain and mash together with the seasonings and some margarine. Adjust the seasoning here before adding the egg to bind. You can add another egg if it's still a bit dry.
7. Make sure it's well blended and use some flour to help you form it into 2 1/2 inch patties. You can season the flour if you want.
8. In a large frying pan, heat enough oil to cover the bottom of the pan, and fry cakes over a medium-high heat. Fry as many as you can in the pan without letting them touch.
9. When golden brown, remove and drain on paper towels.
10. Repeat process until all the mixture is used up. You can also keep them warm in the oven if you want, but mine are usually gone by then! :-).
11. To eat it Bermudian style; put your cod fish cake on a hotcross bun and add some mayo and ketchup(and a slice of kraft cheese for some people). Oh yeah!
12. (Please note that the yield is just an estimate).
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