Name: NewFoundLand Cod Cakes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 9 cakes
Ingredients: Oil, for cooking; 8 ounces boiling potatoes; 1 small parsnip; 2 ounces Spanish onions; 8 ounces cod; 2 ounces butter; 2 tablespoons chopped fresh parsley; 1 tablespoon dried savory, preferably Mt. Scio Farm; Salt and pepper; 1/2 cup seasoned flour; 1 cup egg wash; 1/2 cup panko breadcrumbs

Directions

Special equipment:

a deep-fryer

Bring oil to 360 degrees F in a deep-fryer.
Peel potatoes and parsnip, then cover with water in a saucepan and bring to a boil. Finely dice onions and cook with potato and parsnip. Cook cod in seasoned water until fully cooked, about 8 minutes. Remove the cod.
Strain the potatoes, parsnip and onion out, then mash them with the butter, herbs and salt and pepper.
Fold in cod and form into 2-ounce cakes. Coat cakes in flour, then dip in egg wash, and finally in panko.
Deep-fry cod cakes until golden brown, about 3 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Occo Kitchen, Ottawa, Canada

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NewFoundLand Cod Cakes

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