Portuguese Cod & Potato Fish Cakes
"Before you make this recipe you will need to soak cod fish in cold water in a glass bowl for 12 hours or overnight, changing water 3 or 4 times to remove the salt"
Original is 20-22 servings
Ingredients
Nutritional
- Serving Size: 1 (54.6 g)
- Calories 84.7
- Total Fat - 0.8 g
- Saturated Fat - 0.2 g
- Cholesterol - 42.7 mg
- Sodium - 1602.9 mg
- Total Carbohydrate - 3.7 g
- Dietary Fiber - 0.5 g
- Sugars - 1.2 g
- Protein - 14.9 g
- Calcium - 44.7 mg
- Iron - 0.8 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Soak cod fish in cold water in a glass bowl for 12 hours or overnight, changing water 3 or 4 times. Put cod fish in large pot with enough water to cover. Bring to boil and test water. If too salty, change water and boil again. Cook for about 20 minutes or until fish flakes easily. When cool pick out any bones or skin and shred using fingers.
Step 2
Cook the potatoes until fork tender then peel and rice or mash coarsely. Combine cod fish, potatoes, finely chopped onions and parsley. Add egg and black pepper and mix (hands work best). Add second egg if necessary, if too dry.
Step 3
Heat about 3/4 inch of oil, peanut works well, in heavy skillet. Form mixture into small cakes (about 2 tablespoons for each cake).
Step 4
Fry cakes in hot oil until golden brown, turning once. Do not crowd. Oil will bubble during the cooking process. Drain on paper towels. Serve them at room temperature or cold (these are great cold!).
Tips
No special items needed.
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