Crispy and golden on the outside, soft and fluffy on the inside, these mild fish cakes come alive when served with Tamarind Dip.
- Portion size 8 servings
- Credits : Canadian Living Magazine: August 2008
- 4 oz salt cod pieces
- 1 Yukon Gold potato peeled and chopped
- 1 small onion minced
- 2 cloves garlic minced
- 2 eggs
- 1/2 cup all purpose flour
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon each salt and pepper
- 1/2 cup dry breadcrumbs
- vegetable oil for cooking
MethodIn bowl in refrigerator, soak cod in cold water for 12 hours, changing water twice. Taste cod; if still too salty, continue changing water and soaking for up to 4 hours. Drain and rinse; coarsely chop. Set aside.
In saucepan of boiling salted water, cover and cook potato until fork-tender, 10 minutes. Drain and return to saucepan over medium heat; cook, stirring, for 1 minute. Transfer to bowl and mash.
Add onion, garlic, 1 of the eggs, 1/4 cup (50 mL) of the flour, thyme, salt, pepper and fish; stir to combine. Form, by 2 tbsp (25 mL), into 2-inch (5 cm) long logs.
In shallow dish, whisk remaining egg. Place remaining flour in separate shallow bowl; place bread crumbs in another shallow bowl. Coat fish cakes in flour, then egg, then bread crumbs, turning to coat all over. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Into Dutch oven, pour enough oil to come 2 inches (5 cm) up side. Heat until 375°F (190°C) on deep-fry thermometer, or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds. Deep-fry fish, turning once, until golden, 4 to 5 minutes. Drain on paper towel.
Nutritional facts Per serving: about
- Sodium 812 mg
- Protein 12 g
- Calories 155.0
- Total fat 6 g
- Cholesterol 68 mg
- Saturated fat 1 g
- Total carbohydrate 13 g
- Iron 8.0
- Folate 13.0
- Calcium 4.0
- Vitamin A 2.0
- Vitamin C 3.0