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South Shore Fish Cakes Recipe

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This recipe for South Shore Fish Cakes, by , is from Sharon's Cookbook, 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!

Sharon Moore



3lbs (1.5kg) russet potatoes, peeled and quartered*
1 lb (450g) salt fish
1 medium onions*
3 stalks celery, including leafy top
2 tbsp (30ml) fresh parsley
2 tsp (10ml) tarragon
1 tsp (8ml) savory
2 tsp (10ml) sage
1 tsp (8ml) black pepper

Place potatoes in a pot and cover with cold salted water and bring to a boil until soft. Remove from heat and mash potatoes while still warm.

Boil salt fish in a medium pot for 7 minutes to remove some of the salt and soften the fish bits. Drain, let cool and flake into a bowl using fingers.

Cut up onions, celery, parsley and salt fish and finely chop in food processor or very finely chop by hand.

Add salt fish mixture and herbs to mashed potatoes and mix well and cool to room temperature.

Form fish cake mixture tightly by hand into 4 oz patties.

Heat non-stick frying pan over medium-high heat, add canola oil. Coat fish cakes in flour (or quinoa flour for gluten free) and remove any excess. Carefully place fish cakes in the pan and fry until golden brown on each side.

Drain fish cakes on paper towel. Serve with green tomato chow chow.

Number Of Servings:
Number Of Servings:
Approx 15 fish cakes




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