1 hr 20 mins
This is my grandmother's codfish cake recipe, and they are the best. At least we all thought so. Everyone I serve them to loves them. They're just perfect (great comfort food) with mashed potatoes and veggies for dinner, and just as good cold the next day, plain or in a sandwich. Cooking time is averaged for the steaming. I included the frying time in the preparation time.
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Units: US | Metric
- 1 lb boneless cod
- 1 large potato, peeled and cut into chunks
- 1 large carrot, peeled and cut into thin slices
- 1 large onion, sliced
- salt & pepper
- 1/4-1/2 teaspoon ground ginger
- 1 egg, lightly beaten
- matzo meal (saltine cracker crumbs, preferably without salt, but the salted will work)
- vegetable oil, for pan frying
- 1Put the potatoes, carrots & onion in a medium-sized saucepan with a cover.
- 2Lay the fish on top and sprinkle with salt and pepper to taste.
- 3Pour in enough water to just barely cover the vegetables, just up to the bottom of the fish.
- 4Watching carefully, bring the water just to the boil.
- 5Then lower the heat, cover and simmer for 1/2 hour to 45 minutes, until the vegetables are tender and the fish is cooked through.
- 6Check during the cooking time to make sure the water hasn't boiled off.
- 7If needed, you can add more water.
- 8Remove from the heat, drain the fish and vegetables, and place in a large bowl.
- 9Let cool until it's room temperature, or close to it.
- 10Add the egg and ginger, and with a hand-held chopper or a potato masher, mix and mash it up well.
- 11Then add the matzoh meal (or cracker crumbs), starting with about 1/3 cup.
- 12You texture you want is stiff enough so you can shape them into patties that will retain their shape well, but you don't want to put to much meal or crumbs to overshadow the flavors.
- 13Taste and adjust seasonings if necessary.
- 14Put some more matzoh meal (or cracker crumbs) into a shallow bowl.
- 15Shape the fish mixture into oval patties about the size of a small palm (maybe about 3 1/2" x 2 1/2" or so) and about 3/4" to 1" thick.
- 16Dredge both sides in the matzoh meal.
- 17Heat about 1 1/2 to 2 tbs vegetable oil in a large frying pan on a medium heat, and swirl around to coat the pan.
- 18Add the fishcakes, browning on one side, then turning to brown on the other.
- 19Remove to a plate covered with a paper towel to drain.
- 20Add a little more oil to the pan as you cook the fishcakes if needed.
- 21Repeat until all the fishcakes are cooked.
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Nutritional Facts for Ida's Fishcakes
Serving Size: 1 (273 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 205.8
- Calories from Fat 19
- Total Fat 2.1 g
- Saturated Fat 0.5 g
- Cholesterol 101.6 mg
- Sodium 97.8 mg
- Total Carbohydrate 21.8 g
- Dietary Fiber 3.0 g
- Sugars 3.2 g
- Protein 24.1 g