Recipe courtesy of Suzanne Somers
Bermuda Fish Cakes
- Yield: Yield: 8 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 303
- Total Fat
- 22
- Saturated Fat
- 3
- Carbohydrates
- 20
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 17
- Sodium
- 297
- Total: 1 day 20 min
- Prep: 1 day
- Cook: 20 min
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
- 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.