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Fresh and Salt Cod Cakes

 

17

Yield

6

servings

Prep

20

min

Cook

25

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

½ pound salt cod (bacalhau)
*
½ pound cod fillets
1 ½ cups milk
1 cup water
1 each bay leaves
*
2 tablespoons butter
½ each celery stalks
chopped
½ each onions
chopped
2 each scallions, spring or green onions
1 cup chives
chopped
*
¼ cup parsley leaves
chopped
½ teaspoon cayenne pepper
*
1 teaspoon red hot pepper sauce
1 tablespoon white wine worcestershire sauce
*
½ cup mayonnaise
2 large eggs
1 cup bread crumbs
2 each egg yolks
*
½ cup milk
¾ cup all-purpose flour
3 tablespoons butter
3 tablespoons peanut oil

Directions

In a large saucepan, Mix together the soaked and drained salt cod, water and milk.

Put the, bay leaf, thyme and parsley. in a 4 inch square piece of cheesecloth and tie it together with string.

Place the spice bag in the cod, water, milk, mix.

Bring to a boil, reduce the heat to low and cook for 15 minutes.

Add the fresh cod and cook for 5 minutes more.

Drain and remove the fish to a large bowl to cool, discarding the flavoring ingredients.

Flake fish with a fork and set aside.

In a large skillet, melt the butter until sizzling, add the celery and chopped onion and cook until the onion is translucent, about 5 minutes.

Add the cooked vegetables to the flaked fish, add the egg and mix to coat, then add the green onions, chives, parsley, cayenne pepper, tabasco sauce, dried mustard, worcestershire sauce, mayonnaise, lemon juice, bread crumbs, and salt and pepper to taste,

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 267g (9.4 oz)
Amount per Serving
Calories 45554% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 438mg 18%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 7%
Sugars g
Protein 36g
Vitamin A 18% Vitamin C 11%
Calcium 16% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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