Lite
for Life© Fishcakes
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.
Preparation
Time: 1 hour
Frying
Time: 12 minutes
Servings: 10
as a side dish with beans or, 4 – 6 servings as an entrée
with a salad
Ingredients:
1
pound / 500grams salt cod bits
2
pounds / 1 kilogram white potatoes
1
small onion, finely diced
1
large egg plus 1 egg white
1
tablespoonful / 15ml dried parsley flakes
Salt
and pepper to taste
1
cup / 250ml fine bread or saltine cracker crumbs
Oil
for frying
Method:
Place
salt cod in a non-reactive container.*
Cover
salt cod bits with cold water and soak for ½ hour. Drain off
water and add fresh water.
Add
fresh water. Soak salt cod bits for another ½ hour. Drain.
Place
salt cod bits in a pot and cover with cold water.
Simmer
on medium heat for 20 minutes. Drain.
Flake
the cooked fish with a fork, removing any bones that may be present.
Peel,
cut into chunks and cook the potatoes in boiling water until fork
tender – about 15 minutes.
Drain
the potatoes and mash them.
Add
flaked salt cod, finely diced onion, parsley flakes, egg and egg
white to the mashed potatoes.
Mix
together to blend the ingredients.
Season
to taste with salt and pepper.
Shape
2 tablespoonfuls / 30 ml of the potato mixture into balls and flatten
slightly between your palms.
Press
each cake in crumbs, coating both sides of the fishcake.
Heat
oil in medium sized frying pan to medium-high heat.
Place
several fishcakes in the pan, being careful not to crowd too many
cakes into the pan at one time.
Fry
fishcake in batches, 3 -4 minutes on each side or until fishcakes are
crispy and golden brown.
Remove
fishcakes to absorbent towel to drain excess fat.
Serve
hot or at room temperature.
Note:
Make
fishcakes 1-inch / 5cm in size, fry, drain and serve on toothpicks at
room temperature as appetizers.
Not
suitable for freezing.
*
Glass container works
best.
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rights reserved Bizfare Enterprise Inc & Lite for Life©
2008
