Newfoundland Fish Cakes

Newfoundland Fish Cakes

Prep time

30 mins

Cook time

15 mins

Total time

45 mins

A Newfoundland tradition; fish cakes have been made for countless generations using the most basic of ingredients like potatoes, salt fish and onions.

Serves: 18 large fishcakes

Ingredients

1 ½ lbs. salt dried cod

¼ C butter

1 small diced onion

6 C mashed potato

1 beaten egg

2 tbsp dried savoury (optional)

½ tsp black pepper

Instructions

1.      Soak the salt cod in cold water overnight.

2.      Simmer the salt cod in boiling water for about 15 minutes. Drain the water off the fish and allow the fish to cool to almost room temperature.

3.      When the fish is cool, flake it apart with a fork into small pieces.

4.      In a sauté pan, melt the butter over medium heat.

5.      Add the onions and cook until they soften..

6.      Add the flaked fish along with the mashed potato, egg, pepper and savoury.

7.      Mix together until well combined, then form into small cakes and roll in flour.

8.      Fry the fish cakes in canola oil over medium heat until golden brown on both sides.

9.      Serve with scrunchions if desired.

Notes

Prep time does not include the overnight soaking time for the salt, dried cod.

Scrunchions/chitterlings are ½ inch cubes of cured pork fatback that are fried and rendered to a crispy texture. The chitterlings and rendered fat get served over the fish cakes.~~Al (Alex-Alexander) D. Girvan.