- Active Time 20m
- Total Time 40m
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 Publisher. All rights reserved.
nutrition information per serving
355 calories; 14g total fat; 43mg cholesterol; 541mg sodium; 39g carbohydrates; 4g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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