Yankee Cod Cakes
Pan-fried patties of salt cod and mashed potato, a frugal New England breakfast and supper dish rooted in the Atlantic fishery.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Skillet
- •Potato masher
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 12
- carbs
- 24
- protein
- 20
- calories
- 290
Instructions
- 1
Simmer the desalted cod in fresh water for about 10 minutes until it flakes easily. Drain it and flake it finely.
- 2
Mix the flaked cod with the mashed potatoes, egg, onion, melted butter, and pepper.
- 3
Shape the mixture into patties about 3 inches wide.
- 4
Coat each patty lightly in breadcrumbs. Chill them for 20 minutes.
- 5
Heat oil or butter in a skillet over medium heat.
- 6
Fry the cakes 3-4 minutes per side until golden brown and heated through.
- 7
Drain the cakes briefly on paper towels before serving.
Chef's tips
Soak the salt cod in several changes of cold water over 24 hours to remove excess salt before cooking. Chill the shaped cakes for at least 20 minutes so they hold together when fried.
Storage
Refrigerate cooked cakes up to 2 days.
Reheating
Reheat in a skillet over medium heat until warmed through and crisp again.
Common mistakes to avoid
- •Not soaking the salt cod long enough, which makes the cakes too salty.
- •Skipping the chilling step, which causes the cakes to fall apart while frying.
Serving suggestions
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