Mairlyn Smith came up with this recipe just after a new excursion to Newfoundland — a creative use for leftover potatoes. In addition, youngsters will love the moderate cod flavour. Serve with tartar sauce, if wished-for.
Will make 12 servings or 24 cod cakes
2 slices bacon, chopped into 1/4-inch pieces
2 medium onions, diced
1 1/4 lbs cooked cod to equal 2 cups (500 mL) flaked, cooked cod
2 lbs russet potatoes, about 4 massive, mashed to equivalent 4 cups (1 L) mashed
1 tsp (5 mL) iodized salt
1/2 tsp (2 mL) pepper
1 1/2 cups (375 mL) good bread crumbs (I employed whole wheat panko.)
In a medium skillet over medium warmth, fry bacon till crispy, get rid of from pan and drain on a paper towel.
Insert onion and sauté till perfectly browned about five to eight minutes. Include salt and pepper.
In a huge bowl, combine collectively flaked, cooked cod, mashed potatoes and cooked onion. Crumble bacon in and flippantly combine with each other.
Area bread crumbs into a shallow bowl.
Employing a fifty percent-cup measuring cup, scoop the mixture into the cup, shake out into your hand and form into a patty.
Carefully press into the breadcrumbs.
Heat a substantial skillet around medium warmth and add oil. Put fish cakes into warm oil and cook dinner over medium warmth until eventually golden to medium brown on both equally sides.
Courtesy Mairlyn Smith
Tags: cod cakes, fish, principal dishes, seafood