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Codfish Cakes Recipe

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This recipe for Codfish Cakes is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb boneless, skinless salt cod
6 medium boiling potatoes, peeled and quartered
4 T. butter, softened and cut into 1/2" bits
1medium onion, finely chopped
1 large egg, lightly beaten
1 1/2 t. Worcestershire Sauce
1 t. dry English Mustard
1/2 t. ground pepper
3 T. canola oil
Directions:
Directions:
Makes 12 - 3" cakes
Beginning the day before, soak the salt cod in cold water changing 3 or 4 times. Rinse.
Put it in a pot with fresh water and bring just to a boil and turn it off. Codfish should just flake, do not let it boil or it will become tough. Drain in a colander.
Boil potatoes until tender. Saute onion in 1 T. butter until soft. Coarsely mash onion and potatoes together. Let cool slightly. Flake cod into potato mixture, then add seasonings and beaten egg. Mix until just combined.
Form rounded 1/4 cup portions into 12 - 3" cakes. Place on a plate, cover and chill for at least 30 minutes and up to 24 hours.
Melt 1 T. butter with 1 T. canola oil in a large heavy skillet and saute the cakes over moderate heat in 3 batches until golden brown on both sides. Wipe the skillet clean between batches. Drain the cooked cakes on paper towels and hold in a warm oven.
Personal Notes:
Personal Notes:
In my family we had these for breakfast with catsup.

 

 

 

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