The atmosphere at The Economy Shoe Shop on Argyle Street in Halifax is über-fun and laid-back. They serve these home-style cakes as an appetizer, but they're substantial enough for a main course, especially when accompanied by a green salad and a fantastic local beer such as Propeller Bitter Ale.
- Portion size 1 serving
- Credits : Canadian Living Magazine: August 2011
- 8 oz salt cod
- 12 oz haddock fillets
- 2 lbs russet potatoes (about 4)
- 3 tablespoons butter
- 2 onions finely diced
- 2 eggs lightly beaten
- 4 teaspoons chopped fresh dill
- 4 teaspoons chopped fresh parsley
- 1/2 teaspoon pepper
- 1/4 cup all-purpose flour (approx)
- 2 tablespoons vegetable oil
- 3/4 cups light mayonnaise
- 1 clove garlic minced
- 1 tablespoon chopped drained caper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon water
- 1 pinch salt
- 1 pinch cayenne pepper
MethodCover salt cod with cold water; soak, refrigerated and changing water at least 3 times, for 24 hours. Drain.
Place cod in saucepan; pour in enough cold water to cover by 2 inches (5 cm). Bring to boil; reduce heat and simmer for 8 minutes. Skim off any foam. Add haddock; simmer just until fish flakes easily when tested, about 8 minutes. Drain; return to pan. Let cool.
Flake fish with fork, discarding any bones.
Meanwhile, peel and halve potatoes. In separate saucepan of boiling salted water, cook potatoes until tender, about 20 minutes. Drain and return to pot; rice or mash. Let cool.
Lemon Mayonnaise: Meanwhile, whisk together mayonnaise, garlic, capers, oil, lemon juice, water, salt and cayenne pepper. Cover and set aside in refrigerator.
In skillet, melt 1 tbsp of the butter over medium heat; cook onions, stirring occasionally, until softened, about 8 minutes. Add to salt cod mixture. Add potatoes, eggs, dill and pepper; mix well.
Using scant 1/3 cup for each, form into 1/2-inch (1 cm) thick patties. Dredge in flour, turning to coat and patting off any excess.
In large nonstick skillet, melt one-third each of the remaining butter and oil over medium-high heat; cook fish cakes, in batches, turning once and adding more butter and oil as necessary, until golden, about 6 minutes.
(Make-ahead: Let cool. Refrigerate in airtight container for up to 2 days. Reheat on baking sheet in 350ºF/180ºC oven, about 20 minutes.)
Nutritional facts Pper piece with 2 tsp mayonnaise: about
- Sodium 812 mg
- Protein 12 g
- Calories 158.0
- Total fat 7 g
- Potassium 393 mg
- Cholesterol 53 mg
- Saturated fat 2 g
- Total carbohydrate 11 g
- Iron 7.0
- Folate 8.0
- Calcium 3.0
- Vitamin A 3.0
- Vitamin C 12.0