CookEat Recipe
Salt Cod and Potato Fish Cakes
Golden pan-fried cakes of soaked salt cod and mashed potato with mustard and anchovy.
Method
Steps
Step 1
Soak the salt cod in cold water in the refrigerator for 16 hours, replacing the water three times. Drain.
Step 2
Cover the cod with fresh water, simmer five minutes, drain and remove every bone. Flake finely.
Step 3
Boil enough potatoes to yield 450 g after cooking and peeling; weigh that net amount and mash smooth. Mix with cod, eggs, mustard, nutmeg, pepper and anchovy sauce.
Step 4
Spread flour on a work surface, form six equal cakes and dust them lightly. Chill briefly if the mixture is too soft to hold together.
Step 5
Melt butter in a broad skillet over medium heat and fry cakes about three minutes per side, adjusting heat until golden and 74 C at the centre because raw egg was mixed in. Drain and serve hot.
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