New England Cod Cakes
What's the big idea?
New England is famous for its seafood, and this is a very popular recipe orginating from that region of the USA.
These fish cakes traditionally use salt cod, which works really well if you can get it from a supplier near you, but if not, they are great if made using fresh cod instead.
Apparently they are traditionally eaten at breakfast - bet they're great with some crispy bacon and tomato ketchup! - but there's no reason why you couldn't eat them at
any other time of the day.
Here's the list of what you need:
What To Do
- 3 tablespoons butter for frying
- 1 small onion, finely chopped
- 1lb salt cod fillets
- 1½lb potatoes, peeled and cut into 1 inch cubes
- 2 spring onions, finely chopped
- 1 teaspoon dry mustard
- 2 medium eggs, beaten
- Freshly ground black pepper
- Pinch of cayenne pepper
- ½ tablespoon chopped fresh parsley
- ½ teaspoon dried dill
- In a small frying pan, fry the onion in a little butter for 5 minutes. Remove from the heat and set aside
- Arrange the potatoes in a single layer in the bottom of a pan that is large enough to accomodate them
- Add enough water to come most of the way up the potatoes, then carefully lay the fish fillets on top
- Cover, bring to the boil and then simmer - this allows the fish to steam at the same time that the potatoes cook
- When the fish is cooked through, use a spatula to remove it from the pan and set aside
- Continue cooking the potatoes until they are ready. Drain well, mash and allow to cool
- Once the fish and potatoes have cooled down, mix them together with the onions and all the remaining ingredients except the butter in a large bowl
- Shape the mixture into 8 equal-sized patties
- Fry the fishcakes in a large nonstick pan in the remaining butter until they are golden brown on both sides and hot all the way through
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