Irish Cod Cakes
July 16, 2015
"Use leftover mashed potatoes, or make a new batch. You can also use salmon or a combination of salmon and white fish. Good served with a green salad or steamed fresh peas."
- Serving Size: 1 (346.6 g)
- Calories 480.9
- Total Fat - 17.4 g
- Saturated Fat - 4.9 g
- Cholesterol - 205.2 mg
- Sodium - 682.6 mg
- Total Carbohydrate - 44.4 g
- Dietary Fiber - 3.5 g
- Sugars - 7.9 g
- Protein - 35.2 g
- Calcium - 186.2 mg
- Iron - 2.9 mg
- Vitamin C - 10.9 mg
- Thiamin - 0.3 mg
TO POACH THE FISH
Pour the milk into a large saucepan and add the sliced onion and peppercorns.
Bring the liquid to simmering point. Do not boil. Lower the heat and simmer for 5 minutes.
Add the cod fillets and simmer for 7 to 10 minutes depending on the thickness of your fish.
Remove the pan from the heat and allow the fish to cool in the liquid. Remove the fish with a slotted spoon. Reserve the liquid, which may be needed to bind the fish cakes.
TO MAKE THE FISH CAKES
Flake the fish into a large mixing bowl, taking care to remove all the bones.
Add the mashed potatoes, minced garlic, parsley, salt and pepper and combine well.
Add the beaten egg and bind the mixture. If the mixture is too dry add some of the reserved poaching milk. If the mixture is too wet and sticky add a little flour.
Using floured hands form the mixture into a ball and divide into eight equal pieces. Using floured hands, flatten each piece into a round patty, about 1-inch thick.
Set up 3 bowls, one with flour, one with beaten egg and the other with breadcrumbs.
Coat each fish cake in flour. Dip it in egg and then coat in breadcrumbs. Repeat with the rest of the fish cakes.
Heat the oil in a large skillet. Fry the fish cakes for about 5 minutes on the first side or until nicely golden brown. Flip the fish cake and brown for 4 to 5 minutes on the other side. Cook in 2 separate batches.
Tips & Variations
No special items needed.