mercredi 7 décembre 2016

Salt Cod Fish Cakes

1 pound boneless salt cod
1 large onion diced fine
6 to 8 medium potatoes, chopped into chunks
1 to 2 tbsps cream cheese
¼ cup sour cream
Pepper to taste

Place the salt cod in large bowlful of cold water in the refrigerator 24 hours, changing the water every 8 hours. Drain. Add water to pot with cod and simmer for 15 to 20 minutes. Drain water and taste cod. If too salty for your liking add water and simmer again. Break cod into small pieces.
Fry onion until translucent and browned a bit.
Boil the chopped potato until easily pierced with a fork or knife, then drain and place in a large bowl. Mash with cream cheese and sour cream until smooth. (Add more sour cream if needed)
Using a fork or potato masher, mix everything together until combined. Taste and season with pepper.
Shape the mixture into patties when mixture is cooled in fridge for 30 minutes or so.
Add butter to a frying pan and fry until browned on both sides.

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