Newfoundland Fish Cakes
Fried cakes of fresh cod and mashed potato, a lighter, everyday cousin of the classic salt cod version.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Saucepan
- •Mixing bowl
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 12 g
- carbs
- 27 g
- protein
- 22 g
- calories
- 310
Instructions
- 1
Poach the cod fillets in simmering water for 6-8 minutes until just cooked through, then drain and flake.
- 2
Mix the flaked cod with mashed potato, onion, egg, salt and pepper.
- 3
Shape into patties and coat lightly in breadcrumbs if using.
- 4
Heat oil in a skillet over medium heat.
- 5
Fry the cakes 3-4 minutes per side until golden and heated through.
- 6
Drain on paper towel and serve hot.
Chef's tips
Let the mashed potato cool before mixing so the mixture is easier to shape.
Ingredient substitutions
- fresh cod → haddock or another firm white fish
- breadcrumbs → crushed crackers
Storage
Keeps 2 days covered in the fridge.
Reheating
Reheat in a skillet over medium heat until warmed through.
Common mistakes to avoid
- •Overcooking the cod before flaking, drying it out
- •Making the cakes too thick so the centre stays cool
Serving suggestions
Cooked Newfoundland Fish Cakes?
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