Salt Cod Cakes
Crisp fried patties of desalted cod mashed with potato, onion and savoury seasoning.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Saucepan
- •Mixing bowl
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 14 g
- carbs
- 28 g
- protein
- 24 g
- calories
- 340
Instructions
- 1
Drain the desalted cod, cover with fresh water and simmer 10 minutes until it flakes easily; drain and flake finely, removing bones.
- 2
Combine the flaked cod with mashed potato, onion, egg, butter and seasonings in a bowl.
- 3
Mix until just combined and shape into patties about 2 cm thick.
- 4
Heat oil in a skillet over medium heat.
- 5
Fry the cakes 3-4 minutes a side until golden and crisp.
- 6
Drain briefly on paper towel before serving hot.
Chef's tips
Chill the shaped cakes for 20 minutes before frying so they hold together better in the pan.
Ingredient substitutions
- salt cod → fresh cooked cod plus a pinch of salt, for a milder cake
- savoury → dried thyme
Storage
Keeps 2 days covered in the fridge.
Reheating
Reheat in a skillet over medium heat until warmed through and re-crisped.
Common mistakes to avoid
- •Not desalting the cod long enough, making the cakes too salty
- •Overmixing, which makes the cakes dense
Serving suggestions
Cooked Salt Cod Cakes?
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