Codfish Cakes Recipe - Cooking Index
Codfish Cakes Recipe - Cooking Index
The Portuguese have always had salted cod to fall back on during tough times. This fish became very popular with immigrants from these ethnic groups for two reasons. First, the fish tasted like the old country and, second, they could afford little else.
Type: Fish| 1/2 lb | 227g / 8oz | Salt cod |
| 1/2 cup | 118ml | Olive oil - plus more for frying |
| 2 cups | 292g / 10oz | Bread crumbs - coarse |
| 1 cup | 62g / 2.2oz | Finely-chopped onion |
| 1/2 teaspoon | 2.5ml | Chopped fresh mint leaves |
| 1/4 cup | 36g / 1.3oz | Chopped fresh coriander |
| 1 tablespoon | 15ml | Chopped fresh parsley |
| 2 | Garlic cloves - crushed | |
| 2 teaspoons | 10ml | Paprika |
| 2 | Tabasco sauce - or to taste | |
| 6 | Eggs | |
| Freshly-ground black pepper - to taste | ||
| Salt - to taste |
Rinse the cod several times in cold water. Place in a large stainless-steel bowl and soak it for 18 to 24 hours in plenty of cold water. Change the water several times.
Drain the cod and place it in a saucepan and just cover it with fresh water. Bring to a boil and simmer, uncovered, for 20 minutes. Drain, debone and flake the cod.
In a large bowl beat together the olive oil and bread crumbs. Mix very well, then add the cod and the remaining ingredients except the eggs.
Mix until well-blended, then form into 6 patties, each about 3 1/2 inches around by 1/2 inch thick.
Pan-fry in a little olive oil until golden brown on both sides. Keep warm in the oven while you poach 6 eggs (do not overcook eggs). Serve each fish cake topped with a poached egg.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 08-12-1992 issue - The Springfield Union-News
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