Newfoundland Fish Cakes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 ½ pounds salt dried cod
02 -
¼ cup butter
03 -
1 small onion, chopped
04 -
6 cups mashed potato
05 -
1 egg, beaten
06 -
2 tbsp dried savoury (optional)
07 -
½ tsp black pepper
# Instructions:
01 -
Soak the salt cod in cold water overnight.
02 -
Simmer the salt cod in boiling water for about 15 minutes. Drain the water and cool to room temperature.
03 -
Flake the cooled salt cod into small pieces using a fork.
04 -
Melt the butter in a sauté pan over medium heat. Add the onions and cook until softened.
05 -
Add the flaked fish, mashed potato, egg, pepper, and savoury to the pan. Mix together until well combined.
06 -
Shape the mixture into small cakes and roll them in flour.
07 -
Fry the fish cakes in canola oil over medium heat until golden brown on both sides.
08 -
Serve the fish cakes with scrunchions if desired.
# Notes:
01 -
If substituting fresh or frozen cod, adjust seasoning as the mixture may require more salt.
02 -
Savoury herb is traditional but can be replaced with parsley, dill, or tarragon.
03 -
Prep time excludes the overnight soaking of the salt cod.
04 -
Scrunchions are fried pork fatback cubes, optionally served with fish cakes.