Portuguese Cod Fish Cakes

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READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs dry salt cod fish, cooked & shredded
  • 6
    large potatoes, cooked and mashed
  • 14
    cup parsley, minced
  • 14
    cup green onion, minced
  • 2
    tablespoons red pimento paste (to taste)
  • 2
    tablespoons piri-piri (or hot sauce of your choice)
  • 8
    large eggs, beaten
  • oil, for frying
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DIRECTIONS

  • 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 coarsely shred.
  • In a saucepan, boil the potatoes in salted water just until tender. Drain and mash.
  • In a large bowl, combine all of the ingredients until well mixed.
  • 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. Delicious served with potato slices that are boiled with garlic cloves, salt and pepper flakes.
  • Note: The pimento paste is available in the international section of the store.
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