"Balmer" Coddies

READY IN: 36hrs 6mins
SERVES: 6
YIELD: 16 cakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the cod overnight (12 hours or more) and in the morning check a piece for saltiness. I drain the water out several times during this period and put in freshwater, rinsing the cod.
  • If the salt level appears not to be salty the next morning, then simmer cod in boiling water for 8-10 minutes Drain immediately.
  • Peel and dice potatoes and put water and simmer until tender. Drain potatoes in a colander. In a bowl, mash with 2T milk and set aside to cool.
  • Saute onion in 1T butter until transparent, (in the same pan as potatoes were) about 5 mins adding in parsley at the end, remove from heat and cool.
  • Flake the cod well then mix together all ingredients. (I use my hands to flake and then wrap in a towel to get all the water out).
  • Put in a bowl with potatoes. Add onion, eggs, seasonings, except chives.
  • Form into 1.5oz or golf ball size balls and flatten slightly.
  • OPTIONAL: I add 3/4 tsps of flour with pepper and minced chives. I then pat the cakes in the flour, both sides, and mash down just a bit so it resembles a crabcake or salmon cake.
  • I put in the refrigerator for 3/4 hours to firm up.
  • Take out and fry in 1/2" very hot oil until browned, turn over and fry the other side.
  • The cakes brown quickly so be sure not to burn them.
  • Serve 4 on a plate with 8 saltines and some mustard on the side.
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