Recipe courtesy of Suzanne Somers

Bermuda Fish Cakes

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  • Total: 24 hr 20 min
  • Prep: 24 hr
  • Cook: 20 min
  • Yield: Yield: 8 cakes
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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


2 ounces flour

Oil, for frying


  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.

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