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Codfish Cakes

Source: Burt Wolf's Origins, Newfoundland
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Active Time:  20 Minutes
Total Time:  40 Minutes
  Makes 6 servings
2 pounds all-purpose or Yukon Gold potatoes, peeled and quartered
Salt and freshly ground black pepper
1 pound boneless cod
1/2 cup finely diced salt pork or bacon (4 slices)
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/2 teaspoon dried sage
1/4 cup flour for dredging
2 tablespoons vegetable oil
1 1/2 cups tomato sauce
6 sprigs dill
6 lemon wedges
Boil the potatoes in lightly salted water for about 20 minutes or until tender. Drain and immediately mash them with a potato masher or fork. (Don't do this in a food processor or they will turn gluey). Place the mashed potatoes into a mixing bowl, season with salt and pepper to taste and set aside.

Simmer the fish in lightly salted water for 5 minutes or until just cooked through. Drain the fish and transfer to a plate. Allow the fish to dry while you prepare the seasonings.

Heat a medium saucepan and add the salt pork or bacon. Cook for 5 minutes or until the fat has rendered and the pork or bacon is golden. Add the onion and celery, cover and cook, over low heat, for a few minutes or until tender. Add the sage and transfer the mixture to the potatoes. With your fingers flake the fish into the mixture and combine; adjust the seasoning.

Shape the mixture into 12 cakes about 2 1/2 inches in diameter and 1/2-inch thick. Dip the fish cakes in the flour and shake off any excess. In a large skillet, heat the vegetable oil over medium heat. Add the fish cakes and cook for 5 minutes on each side or until golden brown. In a separate saucepan, heat the tomato sauce. Serve 2 fish cakes per person drizzled with tomato sauce and garnish each portion with a sprig of dill and a lemon wedge.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 355
Fat. Total: 14g
Fiber: 4g
Carbohydrates, Total: 39g
Sodium: 541mg
% Cal. from Fat: 35%
Cholesterol: 43mg
Protein: 20g
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