Codfish Cakes And Baked Beans Recipes

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COD FISH CAKES



Cod Fish Cakes image

Delicious fish cakes made with cod, potatoes, onion, butter, and parsley! You can substitute salmon for cod if you would rather make salmon cakes.

Provided by DRAGON11

Categories     Appetizers and Snacks     Seafood

Time 45m

Yield 4

Number Of Ingredients 7

2 large potatoes, peeled and halved
1 pound cod fillets, cubed
1 tablespoon butter
1 tablespoon grated onion
1 tablespoon chopped fresh parsley
1 egg
3 tablespoons oil for frying

Steps:

  • Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
  • Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
  • Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
  • Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 38.8 g, Cholesterol 98.4 mg, Fat 12.5 g, Fiber 4.3 g, Protein 21 g, SaturatedFat 3.8 g, Sodium 131.1 mg, Sugar 2.3 g

NEWFOUNDLAND COD CAKES



Newfoundland Cod Cakes image

A dear "Newfie" friend used to make these for me and I love them. Cut back on the oil in the skillet for a skinny version. To be really authentic serve these cod cakes with baked beans. You may use left over mashed potatoes but they will produce a softer pattie. Just boil your potatoes and mash them with nothing added.

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 10 Cod cakes

Number Of Ingredients 9

1 small onion, chopped
8 sprigs parsley, chopped
2 cups potatoes, mashed
2 eggs, beaten
3 tablespoons butter, melted
1 lb cod, steamed until flakey
3/4 cup seasoned bread crumbs
1/3 cup lite olive oil
salt and pepper

Steps:

  • Mix potatoes, onion, parsley,butter & eggs.
  • Stir until thoroughly mixed.
  • Add cod, breaking it apart with a fork, mix well.
  • Shape mixture into 3" patties.
  • Coat with seasoned crumbs.
  • In a skillet fry the patties in the oil, 4-5 minutes each side until they are golden brown.

MOORE'S NEW ENGLAND CODFISH CAKES



Moore's New England Codfish Cakes image

Try these with my baked bean recipe. The combination of sweet & salt is to die for. Complete the meal with steamed brown bread and cole slaw. (I'm thinking these might be a great appetizer by adding stiffly beaten egg whites, shaping into small balls & briefly deep frying. Stay tuned.)

Provided by yarnexpress

Categories     High Protein

Time 2h30m

Yield 16 cakes, 8 serving(s)

Number Of Ingredients 5

1 lb salt cod fish
2 lbs potatoes (a couple of oz more is fine)
2 eggs, well beaten with
1/2 teaspoon fresh ground black pepper
butter or bacon fat

Steps:

  • Cover the cod with cold water for 1 to 2 hours or until the cod can be torn. Change the water once or twice if the water gets excessively salty-taste. Note: DO NOT over freshen. I think salt cod must be less salty than in days of yore.
  • Pare the potatoes but leave whole.
  • Place the potatoes & cod in a saucepan just large enough to hold tearing the cod into pieces to fit if necessary. Cover & simmer slowly until the potatoes are tender.
  • Drain & separate the cod & potatoes.
  • Rice or mash the potatoes.
  • Place the cod in the center of a clean kitchen towel. Roll up, & shred the cod by rubbing the cod with your fingers through the towel. (This method allows you to feel any bones that might be lurking in the fish.).
  • Mix together the cod & potatoes then mix in the egg & pepper mixture. Taste for salt, add salt if the cod was "over-freshened". Can be refrigerated at this point.
  • Shape the mixture into cakes about 2" in diameter & about ½" thick.
  • Fry in bacon fat or butter, in a heavy skillet, over medium heat until golden on each side-about 2 or 3 minutes a side.

Nutrition Facts : Calories 270.4, Fat 2.6, SaturatedFat 0.7, Cholesterol 132.8, Sodium 4015.9, Carbohydrate 20, Fiber 2.5, Sugar 0.9, Protein 39.6

MOTHER'S FAMOUS CODFISH CAKES



Mother's Famous Codfish Cakes image

Provided by Molly O'Neill

Categories     dinner, weekday, appetizer

Time 25m

Yield Six servings

Number Of Ingredients 7

1 1/2 pounds salt cod, soaked overnight, boiled until tender, then drained and cooled
1 1/2 pounds peeled potatoes, boiled and drained
1 teaspoon chopped fresh ginger
Freshly ground black pepper to taste
2 egg yolks
2 teaspoons heavy cream
1/4 pound butter, for pan frying

Steps:

  • Using a fork, flake the fish into very fine pieces. Using a ricer or electric hand mixer, mash the potatoes with the fresh ginger and pepper to taste.
  • Place the fish and the mashed potatoes in a large bowl. Add the egg yolks and heavy cream and combine well.
  • Form the mixture into 12 patties and fry in butter over medium heat until golden on each side, about 4 minutes per side.

Nutrition Facts : @context http, Calories 574, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 20 grams, Fiber 3 grams, Protein 75 grams, SaturatedFat 11 grams, Sodium 7980 milligrams, Sugar 1 gram, TransFat 1 gram

CODFISH CAKES



Codfish Cakes image

A food processor makes easy work of fish cakes, although they can also be made by hand.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

3 tablespoons olive oil
1 large onion, finely chopped (about 1 1/2 cups)
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 1/4 pounds cod or scrod fillets, bones removed
2 tablespoons finely chopped fresh tarragon leaves
1 egg, lightly beaten
3 dashes Tabasco sauce, or to taste
1/3 cup dry breadcrumbs
Horseradish Tartar Sauce

Steps:

  • Preheat oven to 200 degrees. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onions are translucent, about 5 minutes. Set aside.
  • Cut fish into large chunks; pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add onion, tarragon, egg, and Tabasco, and combine well. Add remaining salt and pepper. Form 8 patties (3 inches each); dredge them in breadcrumbs, shaking off excess.
  • Heat 1 tablespoon oil in a large skillet over medium-low heat. Cook 4 patties until browned, about 4 to 5 minutes on each side. Remove to a baking sheet, cover with aluminum foil, and keep warm in oven. Wipe out skillet, return to heat, and add remaining olive oil. Cook remaining patties, and serve immediately with tartar sauce.

CODFISH CAKES WITH SWEET PEPPERS AND ONIONS



Codfish Cakes With Sweet Peppers and Onions image

Codfish cakes are traditionally made with salt cod, which needs a day or two of soaking to soften and desalinate the salted fish. This version uses lightly cured fresh cod instead, and a bright mix of green herbs. These cakes are not floured or breaded - instead, they are gently fried in olive oil until golden.

Provided by David Tanis

Categories     brunch, dinner, lunch, seafood, main course

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 18

1 1/2 pounds cod, scrod or haddock fillet
Salt and pepper
A few thyme sprigs
2 bay leaves
1 cup bread crumbs, soaked 10 minutes in 1 cup milk and squeezed dry
1/2 teaspoon lemon zest
3 tablespoons chopped parsley
3 tablespoons chopped mint
1 cup chopped cilantro, leaves and tender stems
4 scallions, white and light green parts, very thinly sliced
Extra-virgin olive oil
4 ounces Spanish chorizo, diced (optional)
4 cups thinly sliced sweet red peppers (such as Corno di Toro, Cubanelle, Jimmy Nardello or red bell), from 4 medium peppers
2 cups thinly sliced onion, from 2 medium onions
Pinch of crushed red pepper flakes
Pinch of pimentón
3 garlic cloves, minced
Lemon wedges, for serving

Steps:

  • Season cod fillet all over with salt and pepper, then wrap and refrigerate for at least 3 hours, or overnight. Rinse briefly with cold water and pat dry with paper towels.
  • Fill a saucepan with water. Add thyme and bay leaves and bring to a boil. Carefully slip fish into the water and turn off heat. Wait 2 minutes and test with a fork; the fish should be just done. Drain fish and let cool, then transfer to a mixing bowl and flake.
  • Add bread crumbs, lemon zest, parsley, mint, cilantro and scallions to fish. Mix with a wooden spoon until well combined. Taste and adjust seasoning.
  • Form mixture into 12 balls, flatten them slightly, and arrange on a baking sheet in a single layer. Wrap and refrigerate for 15 minutes, or until ready to cook, up to 4 hours in advance. (Mixture may seem loose and crumbly, but the cakes will hold together when cooked.)
  • Put 2 tablespoons olive oil in a large wide skillet over medium-high heat. Add chorizo, if using, and let sizzle for a minute, then add peppers and onions, red pepper flakes, pimentón and garlic. Season with salt and pepper and stir to coat. Let mixture cook, stirring frequently, until onions and peppers soften and begin to brown, about 8 to 10 minutes. Set pan aside. Reheat just before serving.
  • To cook fish cakes, pour about 1/4 inch olive oil in a wide cast-iron skillet over medium heat. When it is hot, carefully place fish cakes in the pan in one layer without crowding (work in batches if necessary). Cook until browned on first side, about 3 minutes. Turn cakes over and cook for 2 minutes more, until browned. Serve with the stewed peppers and onions, and lemon wedges.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 24 grams, Fat 6 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 629 milligrams, Sugar 6 grams

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