3⁄4tablespoon of flour mixed with chives and pepper
NUTRITION INFO
Serving Size: 1 (208) g
Servings Per Recipe:6
Calories: 344.2
Calories from Fat 50 g15 %
Total Fat 5.6 g8 %
Saturated Fat 2.2 g11 %
Cholesterol 182.9 mg 60 %
Sodium 5371.6 mg 223 %
Total Carbohydrate18.7 g 6 %
Dietary Fiber 2.6 g10 %
Sugars 1.3 g5 %
Protein 52 g 104 %
DIRECTIONS
Soak the cod overnight (12 hours or more) and in the morning check a piece for saltiness. I drain the water out several times during this period and put in freshwater, rinsing the cod.
If the salt level appears not to be salty the next morning, then simmer cod in boiling water for 8-10 minutesDrain immediately.
Peel and dice potatoes and put water and simmer until tender.Drain potatoes in a colander. In a bowl, mash with 2T milk and set aside to cool.
Saute onion in 1T butter until transparent, (in the same pan as potatoes were) about 5 mins adding in parsley at the end, remove from heat and cool.
Flake the cod well then mix together all ingredients. (I use my hands to flake and then wrap in a towel to get all the water out).
Put in a bowl with potatoes. Add onion, eggs, seasonings, except chives.
Form into 1.5oz or golf ball size balls and flatten slightly.
OPTIONAL: I add 3/4 tsps of flour with pepper and minced chives. I then pat the cakes in the flour, both sides, and mash down just a bit so it resembles a crabcake or salmon cake.
I put in the refrigerator for 3/4 hours to firm up.
Take out and fry in 1/2" very hot oil until browned, turn over and fry the other side.
The cakes brown quickly so be sure not to burn them.
Serve 4 on a plate with 8 saltines and some mustard on the side.
