Portuguese Cod Fish Cakes

Recipe by Chef Gorete
READY IN: 45mins




  • Rinse the salt off of the cod fish. Cover cod with cold water and soak for 24 hours, changing water two or three times. Drain off water. In a saucepan, cover cod with cold water; bring just to a boil. Reduce heat and simmer for 10 to 15 minutes or until tender. Drain, and when cool enough to handle, remove any skin and bones, then shred.
  • In a saucepan, boil the peeled potatoes in salted water with 2 garlic cloves and hot pepper flakes just until tender. Drain and mash.
  • In a large bowl, combine all of the ingredients until well mixed using a hand mixer.
  • Heat frying pan and add a bit of oil. Form a small patty and cook on medium heat. When bottom has colour, flip and finish cooking.
  • Taste the cake, and adjust the salt and pepper if needed. Continue making the cakes, stirring the mixture often, adding oil as needed. Drain the cakes on paper towels.
  • Cakes can be served hot or at room temperature.
  • Note: The pimento paste is available in the international section of a store.