Recipes
Salt Cod Fish Cakes
Rashida Holmes
Chef/Owner
Bridgetown Roti
Los Angeles
Calif.
Rate this recipe
Yield
40 each (80-gram) cakes
Ingredients
1
Lb
Salt cod
220
g
Spanish onion, medium chop
220
g
Green bell pepper, medium chop
4
each
Garlic cloves
1
Lb
Yukon Gold potatoes
4
each
Eggs, whisked
As needed
Salt
As needed
Crushed red pepper flakes
As needed
Neutral oil
1
Soak salt cod overnight in cool water in refrigerator. Drain water and add fish to a large saucepot.
2
Cover with fresh cold water and bring up to a simmer. Simmer for 10 minutes, then drain the water and repeat. After second drain, cool fish on a sheet tray.
3
Once fish has cooled, shred it by hand into super-fine pieces into a mixing bowl.
4
Cook potatoes until soft and set aside to cool.
5
Chop onion, bell pepper, and garlic in a food processor until fine, then add to shredded fish in mixing bowl. Add eggs and mix thoroughly.
6
Use a fine metal bowl strainer or tamis to sieve the potatoes into the fish mixture, then add salt and crushed red pepper to taste.
7
Form mixture into 80-gram cakes and deep-fry in neutral oil at 375°F until golden. Serve with garlic aïoli.
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