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Salt Fish Cakes

By The Canadian Living Test Kitchen

Tested till perfect

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Salt Fish Cakes

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 155
pro 12 g
total fat 6 g
sat. fat 1 g
carb 13 g
fibre 1 g
chol 68 mg
sodium 812 mg
% RDI: -
calcium 4
iron 8
vit A 2
vit C 3
folate 13

Crispy and golden on the outside, soft and fluffy on the inside, these mild fish cakes come alive when served with Tamarind Dip.

Ingredients

  • 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 tsp chopped fresh thyme
  • 1/4 tsp each salt and pepper
  • 1/2 cup dry breadcrumbs
  • Vegetable oil, for cooking

Preparation

In 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.

Source : Canadian Living Magazine: August 2008

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