Recipe by NainInCandia
"Based on my father-in-laws recipe, these fish cakes use salt cod. Trust me, it is worth the effort to find the salt cod. The slight saltiness of the cod brings out a whole new dimension of flavor. Who knows fish better than a Portuguese fishing Capt? Even Emeril would be proud! Serve with a good tartar sauce."
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salted cod fish
potatoes, peeled and cubed
ground black pepper to taste
chopped fresh parsley
onion, finely chopped
olive oil for frying
I have been making cod fish cakes for years. This recipe is almost identical to my mothers recipe. My family loves them. I also use the same recipe to make salmon cakes. Delicious!!!!
Very messy. Chilled in the fridge and added flour to try and improve texture. No luck super sticky and messy
These were the BEST codfish cakes that I have had in the U.S. Whenever I order crabcakes in restaurants, they are always overly breaded --- these are filled with fish and nicely balanced by the potatoes.
A few improvements to the recipe: add 1/3 more spice, grate and strain the onion, add chopped cilantro with the parsely. In addition, I served with fresh lime, onion, cilantro and hot sauce. Perfection!
This was good and easy to make. Next time I will add a little more seasoning, though-it could stand a little more flavor.
Very good, tradtional portuguese fish cake! I didnt use fish seasoning, just pepper, garlic powder and a dash of red pepper flakes.
I made these last year also, and now everyone looks for them!
My family is from Panama and Codfish cakes are a staple in the house and these are very good, but we added Cilantro,scallon and redpepper to our mix I think you call it habanero pepper hear it was great and the potato is a very nice touch
Four stars for me, two for Barbara. She doesn't care for cod very much.
These were one of the best things I have ever eaten. Who in the world would have thought. I bought salted cod because I had never seen it before and I like to try new things. I did not use onions but did add 1/2 teaspoon onion powder. I used 1 and 1/3 teaspoon old bay seasoning for the seafood seasoning which gave it a slight seasoned taste. Anything less and you would not be able to taste it (as others have said). I used 1 pound of yellow potatoes. Yukon gold would be the equivalent. I have no idea why people continuously post recipes with potato sizes instead of weight. You definitely have to use fresh parsley chopped course. It adds to the flavor in each bite and goes a long way for presentation. People who are complaining that it was too mushy are making crab cake sized cakes. If you look at the recipe it says make golf ball sized cakes. Your cakes will (and should be) small. They should be about 3/8"-1/2" thick. Make sure you have about 1/16"-1/8" of oil in the pan when you cook these. If your oil evaporates add more. You do not want to skimp on the oil or they won't brown and cook correctly.
* Percent Daily Values are based on a 2,000 calorie diet.
Captain Duarte's Salt Cod Cakes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 41
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