Lite for Life© Fishcakes
for Life© Fishcakes
bring back memories of rainy spring Saturdays when these cakes were
served along with home-style beans as a deep down satisfying comfort
food. Not suitable for freezing.
Time: 1 hour
Time: 12 minutes
as a side dish with beans or, 4 – 6 servings as an entrée
with a salad
pound / 500grams salt cod bits
pounds / 1 kilogram white potatoes
small onion, finely diced
large egg plus 1 egg white
tablespoonful / 15ml dried parsley flakes
and pepper to taste
cup / 250ml fine bread or saltine cracker crumbs
salt cod in a non-reactive container.*
salt cod bits with cold water and soak for ½ hour. Drain off
water and add fresh water.
fresh water. Soak salt cod bits for another ½ hour. Drain.
salt cod bits in a pot and cover with cold water.
on medium heat for 20 minutes. Drain.
the cooked fish with a fork, removing any bones that may be present.
cut into chunks and cook the potatoes in boiling water until fork
tender – about 15 minutes.
the potatoes and mash them.
flaked salt cod, finely diced onion, parsley flakes, egg and egg
white to the mashed potatoes.
together to blend the ingredients.
to taste with salt and pepper.
2 tablespoonfuls / 30 ml of the potato mixture into balls and flatten
slightly between your palms.
each cake in crumbs, coating both sides of the fishcake.
oil in medium sized frying pan to medium-high heat.
several fishcakes in the pan, being careful not to crowd too many
cakes into the pan at one time.
fishcake in batches, 3 -4 minutes on each side or until fishcakes are
crispy and golden brown.
fishcakes to absorbent towel to drain excess fat.
hot or at room temperature.
fishcakes 1-inch / 5cm in size, fry, drain and serve on toothpicks at
room temperature as appetizers.
suitable for freezing.
Glass container works
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