French · Dinner
Fried Salt Cod Cakes
Salt cod is soaked to draw out excess salt, then poached and flaked before being folded through mashed potato with garlic, parsley and egg. The mixture is shaped into small cakes, coated and fried until the crust turns golden and shatters, revealing a soft, savoury interior. Served with lemon wedges and a garlic aioli.
$6
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
30.8gFat
38.7gCarbs
3.2gSugar
3.9gFiber
1450mgSodium
263mgChol
5.9gSat Fat
1180mgPotassium
95mgCalcium
3.4mgIron
3.8mcgVitamin B12
22mgVitamin C
protein-rich
gluten-free-adaptable
herb-salt
hidden-gems
Instructions
1
Prep
Soak the salt cod in cold water in the refrigerator for 24 hours, changing water 3 to 4 times until mildly salty.
2
Poach the desalted cod in fresh water over medium heat for 10 minutes until the flesh flakes easily.
3
Boil the diced potato in a separate pot over medium-high heat for 12 minutes until tender.
4
Mix the flaked cod, mashed potato, minced garlic, chopped parsley, egg yolk, and black pepper in a bowl until combined. Shape into two patties and refrigerate for 20 minutes to firm.
5
Dredge
Whisk the egg white in a shallow bowl, coat each patty in flour, dip in egg white, press into panko breadcrumbs.
6
Fry
Heat a shallow layer of olive oil in a frying pan over medium heat for 3 to 4 minutes per side until the crust is deep golden and crisp.
7
Plate
Set the cakes on a plate with the lemon wedge and a spoonful of lemon zest stirred into mayonnaise alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salt cod, desalted (soaked 24 hours in changes of water)
- 22 small potato, about 5.3 oz (150g)
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp parsley
- 22 eggs, separated
- 1/2 cup60g all-purpose flour
- 2/3 cup70g panko breadcrumbs
- 2 tbsp30ml olive oil, plus extra for frying
- 2 tbsp30g mayonnaise
- 1 tsp1 tsp lemon zest
- 22 lemon wedge, for serving
- a pinch of black pepper
