Recipe courtesy of Suzanne Somers

Bermuda Fish Cakes

Save Recipe
  • Total: 24 hr 20 min
  • Prep: 24 hr
  • Cook: 20 min
  • Yield: Yield: 8 cakes
Share This Recipe

Ingredients

3 ounces chopped onion

1/2-ounce chopped garlic

1 tablespoon olive oil

1-ounce curry powder

1-ounce fresh chopped thyme

1-ounce fresh chopped parsley

1 pound cooked, roughly smashed potatoes

8 ounces salted cod fish (soaked and rinsed 3 times over the previous 24 hours in the refrigerator, poached in water for 8 minutes)

Salt and pepper, to taste

Cream

2 ounces flour

Oil, for frying

Directions

  1. In a heavy bottom pan, saute the onion and garlic until cooked. Add the curry powder and herbs and cook for 1 minute. Add the potato and flaked cod fish to the pan and mix together. Season with salt and pepper. Add enough cream to make the mixture workable. On a floured surface, shape the fish cakes and fry in shallow oil on each side for 5 to 6 minutes over a medium heat.

Fish and Lobster Cakes

Cod Fish Cakes

Fish Cakes with Chipotle Cream

Fish and Chips

Udon Seafood Cioppino with Smoky Dashi Broth and Spiraled Fish Cake

Parker's Fish and Chips

Tunisian Fish Tagine

Ensenada-Style Fish Tacos