View cart background image
0
items
Free Shipping Over $49
America
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You

Codfish Cakes

Source: Burt Wolf's Origins, Newfoundland
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  20 Minutes
Total Time:  40 Minutes
  Makes 6 servings
RECIPE INGREDIENTS
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
DIRECTIONS
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
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards
NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.