Cod Fish Cakes
- 2 cups cod fish, minced
- 3 cups potatoes, mashed
- 2 egg, whites & yolks beaten separately
- 2 Tbsps butter
- Black pepper
Cut the fish into pieces, as much as you need for the cakes. Lay the pieces in a pan of cold water with the skin side up. Cover closely and set aside and take a deep breath overnight. When you awake the next day, pick it to pieces, taking out all the bones and skin. Chop it very fine in a hard, wooden bowl. Stir the minced fish and mashed potatoes together with a fork.
Beat the egg yolks in a bowl. Slowly stir in the softened butter (not melted) to a smooth paste. Add a little black pepper. Beat the egg whites to a stiff froth and mix with the yolks and butter. Add the fish and potato mixture. Mix completely with a fork.
Flour your hands. Roll tablespoonfuls of the mixture into round balls. Flatten to half an inch thick. Fry until brown on both sides in hot lard. Serve.
Beat the egg yolks in a bowl. Slowly stir in the softened butter (not melted) to a smooth paste. Add a little black pepper. Beat the egg whites to a stiff froth and mix with the yolks and butter. Add the fish and potato mixture. Mix completely with a fork.
Flour your hands. Roll tablespoonfuls of the mixture into round balls. Flatten to half an inch thick. Fry until brown on both sides in hot lard. Serve.
Submitted by Mar 4, 2010
15 min 30 min 45 min
15 min 30 min 45 min