Recipe by Charmed
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.
Top Review by Shazzie
Wonderful! So tasty (not overly 'fishy'), with a lovely soft centre and crisp exterior - well worth the effort of the preparation time. Not having cod in my area, I used hake, and seasoned with Seasoned Sea Salt and Lemon & Black Pepper. In place of matzo meal I used finely crumbed unsalted cream crackers (I think this are referred to as graham crackers elswhere?). This yielded 14 nicely sized fishcakes for me and served 2 per person with mashed potato and a veggie side dish, so very economical too. I have frozen some of the unfried fishcakes and am looking forward to seeing how these turn out. Thank you, Charmed (and your Grandma Ida) for a keeper!
- 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
Directions See How It's Made
- Put the potatoes, carrots & onion in a medium-sized saucepan with a cover.
- Lay the fish on top and sprinkle with salt and pepper to taste.
- Pour in enough water to just barely cover the vegetables, just up to the bottom of the fish.
- Watching carefully, bring the water just to the boil.
- Then lower the heat, cover and simmer for 1/2 hour to 45 minutes, until the vegetables are tender and the fish is cooked through.
- Check during the cooking time to make sure the water hasn't boiled off.
- If needed, you can add more water.
- Remove from the heat, drain the fish and vegetables, and place in a large bowl.
- Let cool until it's room temperature, or close to it.
- Add the egg and ginger, and with a hand-held chopper or a potato masher, mix and mash it up well.
- Then add the matzoh meal (or cracker crumbs), starting with about 1/3 cup.
- You 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.
- Taste and adjust seasonings if necessary.
- Put some more matzoh meal (or cracker crumbs) into a shallow bowl.
- Shape 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.
- Dredge both sides in the matzoh meal.
- Heat 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.
- Add the fishcakes, browning on one side, then turning to brown on the other.
- Remove to a plate covered with a paper towel to drain.
- Add a little more oil to the pan as you cook the fishcakes if needed.
- Repeat until all the fishcakes are cooked.