Recipe courtesy of Occo Kitchen
NewFoundLand Cod Cakes
- Level: Intermediate
- Yield: 9 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 189
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 10
- Cholesterol
- 125
- Sodium
- 270
- Total: 45 min
- Active: 30 min
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.