“Delicious fish cakes made with cod, potatoes, onion, butter, and parsley! You can substitute salmon for cod if you would rather make salmon cakes.” - by DRAGON11
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
- Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
- Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
- Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.
Nutrition
Amount Per Serving (4 total)
- Calories
- 351 cal
- 18%
- Fat
- 12.5 g
- 19%
- Carbs
- 38.8 g
- 13%
Based on a 2,000 calorie diet
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Reviews (105)
Rate This Recipe
"This is a good recipe,similar to the Bermuda Cod Fish Cake recipe, for added flavour add 1/2 Tbs of crushed fresh thyme or dried Thyme, season to taste using black pepper, seasoning salt & garlic pow..." See moreder. Chill the mixture in the refrigerator for an hour, this will blend the flavors and solidify mixture to avoid crumbling when frying. Before frying coat in seasoned flour mixture (white flour, seasoning salt, black pepper and paprika, this will ensure a nice crispy coating and no crumbling. For perfect even cakes, try using an ice-cream scoop to form balls and shape with hands."
Gasolina
"This is a great recipe, but make it with whitefish or turbot or something. When you buy cod, it's from the Spanish and Portugese trollers that are destroying Newfoundland fisheries...." See more"
divapat
"When we Bajans (Barbadians) make codfish cakes, we, too, add either potatoes or cooked calabasa/pumpkin to keep the cakes from becoming too tough. Also usually use salt cod -- which is freshened by e..." See moreither soaking it overnight (changing water several times) or boiling and then rinsing and flaking the fish 3 - 4 times. (I've recently taken to just purchasing frozen cod filets which I boil up once and then flake for use in the recipe!) We add more herbs and spices (thyme, oregano, garlic powder, curry powder, paprika) and hot peppers (diced habañeros) or sauce (Louisiana-style) to taste. Flour, baking powder, and an egg are also added, along with enough water to make a thick batter, which is dropped into hot oil and fried. (I prefer to use a deep fat fryer so that the cakes have a crisp outer seal yet remain tender inside.)"
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