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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (155g) Recipe makes 8 servings |
||
| Calories 341 | ||
| Calories from Fat 111 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.3g | 18% | |
| Saturated Fat 3.6g | 17% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 4.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 97mg | 32% | |
| Sodium 4261mg | 177% | |
| Potassium 1066mg | 30% | |
| Total Carbohydrate 17.2g | 5% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 1.4g | ||
| Protein 38.4g | 76% | |
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Codfish Cakes using Salt Cod
By: Aroostook
Jan 11, 2004
An old-time recipe that used to be my grandfather's favorite cold weather meal. The hot sauce is a new addition...=)
SERVES 8
Ingredients
- 1 lb salt cod fish
- 1/2 cup dried breadcrumbs
- 1/2 cup milk
- 2 1/2 cups mashed potatoes
- 2 tablespoons melted butter
- 1/2 teaspoon pepper
- 1 dash hot pepper sauce
- 1/4 cup vegetable oil, for frying
- 2 tablespoons chopped fresh parsley, for garnish
Directions
1
Soak the fish in cold water for at least 6 hours or overnight.2
Change the water at least 3 times during the soaking.3
Remove the fish from the water and rinse well.4
Place it in a saucepan filled with fresh cold water and set it over medium-high heat.5
Bring the mixture to a simmer and cook for 10 minutes.6
Drain the fish and let stand until cool enough to handle.7
Combine the breadcrumbs and milk in a small bowl and let soak.8
Using a fork, flake the fish, removing any bones, into a large bowl.9
Add the bread crumb mixture, the potatoes, butter, pepper, and hot pepper sauce.10
Mix until well combined.11
Form the mixture into 2 1/2-inch cakes.12
Heat half the oil in a large skillet over medium-high heat.13
Cook until the cakes are browned on both sides, about 2 minutes per side.
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- Main Ingredient > Seafood > Fish > Saltwater > Cod
- Cuisine > North American > United States > Northeastern
- Cuisine > North American > Canadian > Atlantic
- Preparation > Time to Make
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Holiday/Event > Historical/Traditional
Featured Reviews for This Recipe
From: evelyn/athens
On Mar 31, 2008
I got some nice, thick salt cod fillets for this recipe and we all liked it very much. I would have liked a wee bit more flavour and think that a minced onion and a bit of garlic would be good additions. I do like the texture of salt cod so much better than regular cod, and we have it often, so we'll be making these again. Definitely a better fish finger for the kids.
From: kiwidutch
On Dec 19, 2007
EXCELLENT recipe... salt cod has a much better flavour than many usual white fish varieties and this recipe makes the most of that wonderful flavour. We liked this so much that I made a small salad and DH and I just had these with it for dinner... and enjoyed every second of it too. I used Tabasco for the hot sauce and found my parsley was in very sad state indeed, so used coriander / cilantro instead, for the rest I folled the recipe exactly. Please see my rating system: 5 stars for a recipe that has already been enthusiastically requested again by DH and I will be making it often in the future because it is simply devine. Thanks!
From: Sage
On Feb 21, 2007
This came out so good!!!! i made this quite a while ago but completely forgot to review it; another senior moment.Important is hat we loved it!!!!Thanks for posting.
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