Newfoundland Fish Cakes are usually made with the abundant cod in the seas. Rather than the salted cod, we poached the cod, flaked it with an egg, onion and the traditional mashed potatoes. We lightly fried it until the cakes were nice and golden.
The result? A light and fabulous taste made even better with our Cucumber Dill Sauce. Make the cakes small and the cakes are perfect for a starting course or hor d’oeuvres. Makes a bigger size and these cod cakes are the main course.
Serve with a crisp Spinach Salad or Rutabaga Fries. Recipe is below.
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Newfoundland Cod Cakes
Yield 12-14 cakes
1 pound cod fillet
1 egg, beaten
1 small onion, finely chopped
½ teaspoon salt
¼ teaspoon pepper
1/4 teaspoon thyme
1 teaspoon dill
2 cups mashed potatoes, about 3 medium potatoes
¼ cup butter
Preheat oven to 350. Poach cod in water that covers in an oven proof pan with sides of at least 2 inches. Simmer for 12=15 minutes or until the fish flakes easily with a fork. Carefully remove from oven, drain and let cool.
Flake fish and add egg, onion, salt, pepper, thyme and dill. Mix to combine. Add mashed potato and mix well.
Use an ice cream scoop for measuring amount of fish mixture. Form mixture into cakes.
Melt butter in large skillet over medium heat. Place fish cakes in skillet and fry on both sides until golden. Turn only once.
Place fish cakes on paper towels as you finish frying them. Serve alone or with Cucumber Dill Sauce, recipe below.
Poaching liquid: If you wish, add 1 teaspoon salt, 2 tablespoons chopped onion, 1 celery stalk sliced, and one carrot chopped.
Dairy free: Use dairy free margarine or vegetable oil.
Cucumber Dill Sauce
This is a sauce that is great on almost any fish.
2 tablespoons onions, minced
½ English cucumber, minced
1 teaspoon white horseradish
1 tablespoon fresh lemon juice
½ cup mayonnaise
1 tablespoon dill
Mix together. Lasts in refrigerator for 7-10 days.