Reviewed: Dec. 9, 2009

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!!!!

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19 users found this review helpful

Reviewer:

MaryH

Reviewed: May 7, 2010

This was good and easy to make. Next time I will add a little more seasoning, though-it could stand a little more flavor.

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12 users found this review helpful

Reviewer:

babymakes5

Reviewed: Jun. 26, 2011

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!

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10 users found this review helpful

Reviewer:

julie

Reviewed: Sep. 9, 2011

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

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6 users found this review helpful

Reviewer:

ebonecardenas

Reviewed: Dec. 28, 2011

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!

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5 users found this review helpful

Reviewer:

laurie

Cooking Level: Intermediate

Home Town: Waterbury, Connecticut, USA

Living In: Bristol, Connecticut, USA

Reviewed: Jan. 5, 2010

Four stars for me, two for Barbara. She doesn't care for cod very much.

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4 users found this review helpful

Reviewer:

CLIFFORD BOREN

Reviewed: Jan. 7, 2012

Very messy. Chilled in the fridge and added flour to try and improve texture. No luck super sticky and messy

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3 users found this review helpful

Reviewer:

tmits

Reviewed: May 8, 2012

Used 3 large potatoes, 1/4 c. dried parsley, 1/2 an onion, and 1 t. of "The Famous Seafood Seasoning Recipe". Since the mixture was very moist, I might be able to use 1 egg next time. Good 1st try. I like the suggestion of using the same process for salmon cakes. Next time I will try with Old Bay Seasoning.

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2 users found this review helpful

Reviewer:

Curlyfry

Cooking Level: Intermediate

Home Town: Falmouth, Massachusetts, USA

Reviewed: May 9, 2013

Fish cakes are a big thing in Bermuda, recipe above is similar but use 3 lb of fish to a 5 lb bag of potatoes. we let the salt fish soak overnight and in the morning rinse the fish under cold water tap getting a lot of salt off and feeling for bones then bring to boil once and through out water. Place potatoes in pot with fish and cover with fresh water, boil and it is ready for smashing. A must with our fish cakes is parsley, curry powder to taste and thyme.

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