New England Cod Cakes
What's the big idea?
New England is famous for its seafood, and this is a very popular recipe orginating from that region of the USA.
These fish cakes traditionally use salt cod, which works really well if you can get it from a supplier near you, but if not, they are great if made using fresh cod instead.
Apparently they are traditionally eaten at breakfast - bet they're great with some crispy bacon and tomato ketchup! - but there's no reason why you couldn't eat them at
any other time of the day.
Shopping List
Here's the list of what you need, and if you click the link on the right, the nice people at Tesco will deliver it for you!
- 3 tablespoons butter for frying
- 1 small onion, finely chopped
- 1lb salt cod fillets
- 1½lb potatoes, peeled and cut into 1 inch cubes
- 2 spring onions, finely chopped
- 1 teaspoon dry mustard
- 2 medium eggs, beaten
- Freshly ground black pepper
- Pinch of cayenne pepper
- ½ tablespoon chopped fresh parsley
- ½ teaspoon dried dill
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What To Do
 In a small frying pan, fry the onion in a little butter for 5 minutes. Remove from the heat and set aside.
Arrange the potatoes in a single layer in the bottom of a pan that is large enough to accomodate them.
Add enough water to come most of the way up the potatoes, then carefully lay the fish fillets on top.
Cover, bring to the boil and then simmer - this allows the fish to steam at the same time that the potatoes cook.
When the fish is cooked through, use a spatula to remove it from the pan and set aside.
Continue cooking the potatoes until they are ready. Drain well, mash and allow to cool.
Once the fish and potatoes have cooled down, mix them together with the onions and all the remaining ingredients except the butter in a large bowl.
Shape the mixture into 8 equal-sized patties.
Fry the fishcakes in a large nonstick pan in the remaining butter until they are golden brown on both sides and hot all the way through.
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