Newfoundland Fish Cakes

Salt Cod Fish Cakes are a staple in Newfoundland cuisine. A delightful combination of salted fish and potatoes, these cakes are a testament to the province's rich fishing heritage. Adding onions for flavor and texture, these fish cakes take you on a culinary journey through the heart of Newfoundland traditions. Let's dive into the recipe for an authentic taste of the East Coast.

Ingredients:

- 1 1/2 cups salt cod, soaked overnight

- 6 small potatoes, peeled and cubed

- 1/2 medium onion, finely chopped

- 1/2 teaspoon salt (for boiling potatoes)

- 1 teaspoon butter

- 1 teaspoon olive oil

- Black pepper, to taste

- 1 tablespoon butter (for mashing potatoes)

- 3/4 teaspoon freshly cracked black pepper

- 2 tablespoons savory

- 1 large egg

- 1/2 cup all-purpose flour, for dusting

- Additional butter or oil for frying

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Prep Time: 30 minutes (plus overnight soaking for cod)

Cook Time: 30 minutes

Total Time: 1 hour (not including soaking)

Equipment: Large bowl, frying pan, pots, colander

Servings: Makes 8-10 fish cakes

Instructions:

1. Begin by placing your pre-soaked salt cod (soaked overnight to remove excess salt) into a pot of boiling water. Simmer on medium heat for about 10-15 minutes. Meanwhile, boil the cubed potatoes in a separate pot with 1/2 teaspoon of salt until tender, about 10-15 minutes as well.

2. While the cod and potatoes are cooking, heat a teaspoon of butter and olive oil in a frying pan over medium heat. Add the chopped onions and sauté until translucent. Add 2 pinches of black pepper during sautéing.

3. Once the salt cod is cooked, drain the water, remove any bones and flake into small pieces. Drain the potatoes when they're tender and let both the cod and potatoes cool sufficiently to handle.

4. Mash the potatoes in a large bowl with 1 tablespoon of butter, 3/4 teaspoon of black pepper, and 2 tablespoons of savory.

5. Combine the flaked cod with the mashed potatoes and mix in the sautéed onion. Adjust seasoning by adding more black pepper to taste. If you've soaked your salt cod well, you won't need to add extra salt.

6. Stir in one large egg to the mixture; this will help bind the fish cakes.

7. Using your hands, form the mixture into patties.

8. Spread flour on a plate, and lightly dust each fish cake on both sides.

9. Heat additional butter or oil in a frying pan over medium heat. Fry the fish cakes until golden brown on each side, about 3-4 minutes per side.

10. Serve your Traditional Newfoundland Salt Cod Fish Cakes hot, with a side of your choice or a traditional tartar sauce.

Cooking Tips:

- Ensure the salt cod is sufficiently soaked to remove excess salt. Change the water a couple of times if necessary.

- When sautéing onions, do not let them brown too much as it will change the flavor profile.

- Make sure to let the potatoes and cod cool to room temperature before making the patties to avoid burning your hands.

This recipe was brought to you by Bonita's Kitchen and their YouTube channel. For more traditional Newfoundland dishes and detailed cooking tutorials, you can visit https://www.youtube.com/@bonitaskitchen

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Fish Cakes – Salt cod and potatoes