Best Ever Salt Cod Fish Cakes
Indulge in the ultimate fishcake experience with our "Best ever salt cod fishcakes" recipe. Made with succulent salt cod and infused with lemon, thyme, parsley and pepper, these fishcakes are a deliciously satisfying twist on a traditional favorite. Soak, cook, mix, shape and fry to perfection, these fishcakes are perfect for a light lunch or a filling brunch. Get the recipe now and taste the difference!
Servings 4 servings
Ingredients
Cod
- 1 lb Salt Cod
- 2 bay leaves
- 1 sprig thyme
Onions
- 1 cup diced onion
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 teaspoon minced thyme
Other Ingredients
- 2 cups mashed potatoes
- 1 lemon, zest
- ¼ teaspoon black pepper
- 2 tablespoon chopped parsley
Instructions
Salt Cod
- Rinse the excess salt off the cod under cold running water.
- Put the fish in a container, cover it with cold water, and put it in the fridge for at least 12 hours or up to 24. For best results, change the water at least once.
- Drain the water off the fish and rinse it once again.
- Put the fish in a pot, cover it with cold water, and add 2 bay leaves and a big sprig of thyme.
- Bring the pot to a boil on high heat. Once it comes to a boil, turn the heat to low and simmer for 5 minutes.
- Drain the fish, and remove the bay leaves and thyme.
Onions
- Put the butter and olive oil in a small pot or pan on medium heat.
- Once the butter melts and starts to foam, add the onions and thyme.
- Cook the onions, stirring, for 3 to 5 minutes or until the onions soften, turn translucent and just start to brown.
Fish Cakes
- In a large mixing bowl, combine the cooked cod, cooked onions, mashed potatoes, lemon zest, parsley, and pepper. Mix just enough to bring everything together. You don't want to break the fish up too much.
- Measure the mixture into ¼ cup portions for small cakes or ½ cup portions for larger ones. Form into fish cakes.
- Store the fishcakes in the fridge for up to three days or freeze them for up to three months.
- To cook the fishcakes, heat a medium frying pan over medium heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. Once the butter starts to foam, add 3 to 4 fishcakes to the pan. Cook for about 3 minutes per side or until golden brown and warm in the middle. Serve.