NEWFOUNDLAND COD CAKES
A dear "Newfie" friend used to make these for me and I love them. Cut back on the oil in the skillet for a skinny version. To be really authentic serve these cod cakes with baked beans. You may use left over mashed potatoes but they will produce a softer pattie. Just boil your potatoes and mash them with nothing added.
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 10 Cod cakes
Number Of Ingredients 9
Steps:
- Mix potatoes, onion, parsley,butter & eggs.
- Stir until thoroughly mixed.
- Add cod, breaking it apart with a fork, mix well.
- Shape mixture into 3" patties.
- Coat with seasoned crumbs.
- In a skillet fry the patties in the oil, 4-5 minutes each side until they are golden brown.
CODFISH CAKES
A food processor makes easy work of fish cakes, although they can also be made by hand.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onions are translucent, about 5 minutes. Set aside.
- Cut fish into large chunks; pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add onion, tarragon, egg, and Tabasco, and combine well. Add remaining salt and pepper. Form 8 patties (3 inches each); dredge them in breadcrumbs, shaking off excess.
- Heat 1 tablespoon oil in a large skillet over medium-low heat. Cook 4 patties until browned, about 4 to 5 minutes on each side. Remove to a baking sheet, cover with aluminum foil, and keep warm in oven. Wipe out skillet, return to heat, and add remaining olive oil. Cook remaining patties, and serve immediately with tartar sauce.
NEW ENGLAND CODFISH CAKES
Steps:
- Season fillets well with salt and pepper. Place on the rack of a steamer over boiling water. Cover and steam for 5 minutes. Remove rack and fish and let fillets cool.
- Peel potatoes and cut them into 1 1/2-inch cubes. Cover with cold water in a saucepan. Add sliced onions, salt and pepper. Bring to a boil and simmer for 15 minutes or until potatoes are tender.
- Drain potatoes well and mash them coarsely.
- When fish is cool enough to handle, flake it with a fork.
- Place potatoes in a mixing bowl. Add egg, mustard, Worcestershire sauce and grated onion. Blend very well and add fish, folding it in lightly without overmixing. Put mixture in a baking dish and chill in refrigerator.
- When mixture is thoroughly cool, shape it into 12 hamburger-size patties. Put flour in a shallow dish and dredge fish cakes in it. Shake off excess flour.
- Heat 2 tablespoons of oil in a large nonstick skillet. Fry patties for about 2 1/2 minutes on each side or until golden brown. Drain on paper towels and serve immediately. Use remaining 2 tablespoons oil if necessary. Serve with tartar sauce (see recipe).
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 955 milligrams, Sugar 3 grams, TransFat 0 grams
MOORE'S NEW ENGLAND CODFISH CAKES
Try these with my baked bean recipe. The combination of sweet & salt is to die for. Complete the meal with steamed brown bread and cole slaw. (I'm thinking these might be a great appetizer by adding stiffly beaten egg whites, shaping into small balls & briefly deep frying. Stay tuned.)
Provided by yarnexpress
Categories High Protein
Time 2h30m
Yield 16 cakes, 8 serving(s)
Number Of Ingredients 5
Steps:
- Cover the cod with cold water for 1 to 2 hours or until the cod can be torn. Change the water once or twice if the water gets excessively salty-taste. Note: DO NOT over freshen. I think salt cod must be less salty than in days of yore.
- Pare the potatoes but leave whole.
- Place the potatoes & cod in a saucepan just large enough to hold tearing the cod into pieces to fit if necessary. Cover & simmer slowly until the potatoes are tender.
- Drain & separate the cod & potatoes.
- Rice or mash the potatoes.
- Place the cod in the center of a clean kitchen towel. Roll up, & shred the cod by rubbing the cod with your fingers through the towel. (This method allows you to feel any bones that might be lurking in the fish.).
- Mix together the cod & potatoes then mix in the egg & pepper mixture. Taste for salt, add salt if the cod was "over-freshened". Can be refrigerated at this point.
- Shape the mixture into cakes about 2" in diameter & about ½" thick.
- Fry in bacon fat or butter, in a heavy skillet, over medium heat until golden on each side-about 2 or 3 minutes a side.
Nutrition Facts : Calories 270.4, Fat 2.6, SaturatedFat 0.7, Cholesterol 132.8, Sodium 4015.9, Carbohydrate 20, Fiber 2.5, Sugar 0.9, Protein 39.6
MOORE'S NEW ENGLAND BAKED BEANS
After moving to NH, I longed for Durgin Park's Baked Beans with Codfish Cakes. The sweetness of the beans with the saltiness of the codfish cakes is to die for. This bean recipe is modification of the original recipe. These modifications give the best results in a home kitchen. Notes: As in any very simple recipe it's the small things that make a big difference. You will need a 3 quart covered bean pot. 1)A long soaking is imperative. 2)A bean pot is critical 3)The recipe can be halved & baked in a 2 quart bean pot but the larger quantity makes for a better baked bean, IMHO. 4)To mimic the beans baked by the colonists in beehive ovens, raise the oven temp to 425 degrees F uncover the beans & bake for about 15 min to form a slight crust at the end of the cooking time. 5)I've included the brand name of ingredients where it might be important.
Provided by yarnexpress
Categories Beans
Time P2DT30m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Carefully sort the beans, discarding any misshapen or discolored beans. Check carefully for small stones. Place beans in a colander & rinse thoroughly to remove all dust.
- Then place the beans in a large pot or bowl. Add enough cold water to cover by several inches. Soak the beans about 12 to 15 hours The beans should be smooth & doubled in size. Drain the beans in a colander. Rinse well with cold water. Discard any beans that haven't re-hydrated.
- Place the beans in a stock pot. Add enough cold water to cover the beans by about ½ inch. Bring to a boil & boil vigorously for 10 minutes. Continue to boil the beans for another 5 to 10 minute until the skin moves on the beans when blown on or you can slip the skin from the bean by pinching a bean between your thumb & forefinger. BE CAREFUL not to over cook. It's better to err on the under done side.
- Drain & rinse the beans reserving the cooking liquid.
- Preheat oven to 300 degrees F.
- Cut the salt pork in half, if the salt pork is thick, cut horizontally. Score the rind. Cut half of the salt pork-the rindless section if halved horizontally-into 3 or 4 pieces and place them in the bottom of the bean pot.
- Add the beans to the bean pot.
- Mix together the sugar, molasses, mustard, salt & pepper. Scoop onto the top of the beans but do not stir.
- Add enough of the reserved bean-cooking liquid to barely cover the beans. If the water is not penetrating the beans, insert a table knife & gently push the beans apart allowing the water to penetrate.
- Place the remaining half of the salt pork, rind side up, on top of the bean mixture. Cover the bean pot. Bake for 6 or 7 hours Check the beans periodically for liquid-about once every 1 ½ hrs or so. Adding additional reserved liquid as necessary-the liquid should be boiling when added.
- Beans are done when they become dark & tender. The beans should not be mushy. Allow the beans to stand for 30 minute before serving.
Nutrition Facts : Calories 713.9, Fat 31.8, SaturatedFat 11.3, Cholesterol 32.5, Sodium 944.2, Carbohydrate 91, Fiber 18.6, Sugar 40.4, Protein 18.9
MOTHER'S FAMOUS CODFISH CAKES
Provided by Molly O'Neill
Categories dinner, weekday, appetizer
Time 25m
Yield Six servings
Number Of Ingredients 7
Steps:
- Using a fork, flake the fish into very fine pieces. Using a ricer or electric hand mixer, mash the potatoes with the fresh ginger and pepper to taste.
- Place the fish and the mashed potatoes in a large bowl. Add the egg yolks and heavy cream and combine well.
- Form the mixture into 12 patties and fry in butter over medium heat until golden on each side, about 4 minutes per side.
Nutrition Facts : @context http, Calories 574, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 20 grams, Fiber 3 grams, Protein 75 grams, SaturatedFat 11 grams, Sodium 7980 milligrams, Sugar 1 gram, TransFat 1 gram
NEW ENGLAND COD CAKES
Make and share this New England Cod Cakes recipe from Food.com.
Provided by quotFoodThe Way To
Categories < 30 Mins
Time 25m
Yield 4-6 cakes
Number Of Ingredients 9
Steps:
- If using salt cod: Soak salt cod in a large volume of water in the refrigerator for 12 - 24 hours. Change water several times. Place fillet into a 3 -4 quart sauce pan with a large volume of water, bring to a boil and turn heat down so that liquid is simmering. Cook for 10 minutes, remove from heat and leave in water for 10 - 15 minutes. Rinse under cold water and break into flakes.
- Boil potatoes in salted water until done, drain and return to pan over moderate heat for 2-3 minutes to evaporate excess moisture. Mash as for mashed potatoes and keep warm. Saute onions or scallions in a small amount of butter until soft.
- Mix fish, potatoes, butter and onions to- gether using a fork, then mix in eggs, mus- tard, pepper and herbs, if using.
- Form the mixture into cakes and refrigerate for up to 6 hours if not cooking immediately.
- Heat enough butter to coat a frying pan, preferably non stick, and cook over medium heat until each side is well browned and the cakes are heated through.
- Serve immediately with slices of lemon, tarter sauce or mayonnaise mixed with lemon juice and capers. Smaller cakes can be served as a first course, while larger cakes, served with salad and bread, make a great lunch or light dinner.
Nutrition Facts : Calories 619.9, Fat 15.6, SaturatedFat 7.2, Cholesterol 353.9, Sodium 8089.7, Carbohydrate 36.4, Fiber 3.4, Sugar 2.4, Protein 79.7
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