Salt Cod Cakes
Cakes made from soaked and flaked salt cod mixed with mashed potato, fried until golden.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Large bowl for soaking
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 13 g
- carbs
- 27 g
- protein
- 22 g
- calories
- 320
Instructions
- 1
Soak the salt cod in cold water in the fridge for 24 hours, changing the water 2-3 times to remove excess salt.
- 2
Drain, then simmer the cod in fresh water for 10 minutes until it flakes easily; drain and flake, discarding skin and bones.
- 3
Mix the flaked cod with the mashed potato, onion, egg, pepper and savory.
- 4
Taste a small cooked piece and adjust seasoning; salt cod is often salty enough without adding more salt.
- 5
Shape into 8 patties and coat in breadcrumbs.
- 6
Fry in oil over medium heat for 3-4 minutes per side until golden and heated through.
- 7
Drain briefly and serve hot.
Chef's tips
Always taste the mixture before adding any extra salt, since properly soaked cod can still carry a lot of residual saltiness.
Ingredient substitutions
- dried salt cod → fresh cod for a milder, less traditional cake
- summer savory → fresh thyme or parsley
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 cod long enough, leaving it too salty
- •Adding extra salt before tasting
Serving suggestions
Cooked Salt Cod Cakes?
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