Galettes de Morue Gaspésiennes
Salt cod soaked, flaked and bound with mashed potato and onion, then fried into crisp cakes.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Frying pan
- •Potato masher
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 12 g
- carbs
- 30 g
- protein
- 28 g
- calories
- 340
Instructions
- 1
Poach the soaked cod in fresh water for 10 minutes, drain and flake, discarding skin and bones.
- 2
Mix the flaked cod with the mash, onion, egg, parsley and pepper.
- 3
Shape into eight cakes and chill 20 minutes.
- 4
Dust lightly with flour.
- 5
Fry in butter over medium heat for 4 minutes a side until crusted and hot through.
- 6
Drain briefly and serve with lemon.
Chef's tips
Taste the poached cod before seasoning; soaking times vary and it can still be salty.
Ingredient substitutions
- salt cod → fresh cod plus 1 tsp salt, though the flavour is much milder
Storage
Keeps 2 days in the fridge; reheat in a pan.
Common mistakes to avoid
- •Skimping on the soak
- •Wet mash that makes the cakes fall apart
Serving suggestions
Cooked Galettes de Morue Gaspésiennes?
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