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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.

Shopping List

Here's the list of what you need:

  • 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

What To Do

  • 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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