Newfoundland Fish Cakes - These traditional Newfoundland fish cakes have been made for countless generations using the most basic of ingredients like potatoes, salt fish and onions.
Course
Brunch, Dinner, Lunch
Cuisine
Newfoundland
Prep Time30minutes
Cook Time15minutes
Total Time45minutes
Servings18fish cakes
Calories179kcal
AuthorBarry C. Parsons
Ingredients
1 ½poundssalt dried cod
¼cupbutter
1small chopped onion
6cupsmashed potato
1beaten egg
2tbspdried savoury(optional)
½tspblack pepper
Instructions
Soak the salt cod in cold water overnight.
Simmer the salt cod in boiling water for about 15 minutes. Drain the water off the fish and allow the fish to cool to almost room temperature.
When the fish is cool, flake it apart with a fork into small pieces.
In a sauté pan, melt the butter over medium heat.
Add the onions and cook until they are softened.
Add the flaked fish along with the mashed potato, egg, pepper and savoury.
Mix together until well combined, then form into small cakes and roll in flour.
Fry the fish cakes in canola oil over medium heat until golden brown on both sides.
Serve with scrunchions if desired.
Recipe Notes
Prep time does not include the overnight soaking time for the salt, dried cod. Scrunchions are ½ inch cubes of cured pork fatback that are fried and rendered to a crispy texture. The scrunchions and rendered fat get served over the fish cakes.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.