Friday, February 8, 2008

Codfish Cakes

Prep: 20 minutes
Cook: 3-5 minutes per batch
Yield: 12-16 cakes

1 pound salt cod, soaked in water overnight
3 potatoes, boiled and well drained
2 tablespoons chopped parsley
1/2 cup grated onion
freshly ground pepper to taste
1 egg yolk
vegetable oil for deep frying

Remove cod from water and cook in boiling water for 5 minutes. Remove and drain thoroughly. Shred cod, removing any bones, and place in a large bowl.
In another bowl, coarsely mash the well-drained potatoes. Mix into shredded cod thoroughly but gently. Add the parsley, onion, pepper and egg yolk and mix well. The mixture should be fairly dry.
Scoop up a quantity of mixture the size of an egg and form into compact oval shapes. In a deep saucepan, add enough oil to come halfway up pan. Heat until hot and fry cod cakes a few at a time until dark golden in color, about 3-5 minutes. Serve hot.
Tips and Tricks
The secret to success is the dryness of the mixture. Cakes that are too moist may fall apart during frying. Coddies are traditionally served with saltine crackers and mustard.
Make It Healthier
Pan fry the cakes in a small amount of oil instead of in a deep pan. Drain well.
How Kids Can Help
Measure and mix ingredients. Older kids can shape the cakes.

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