Try this delicious recipe for salt cod cakes with a twist. These crispy, flavorful cakes are a popular dish in many coastal regions of the United States. They are made with salt cod, potatoes, and a mix of herbs and spices. This recipe adds a special touch by incorporating a hint of lemon zest for a burst of freshness. Serve these salt cod cakes as an appetizer or main dish and impress your family and friends with your culinary skills.
Ingredients
- 1 pound salt cod
- 2 cups russet potatoes, peeled and diced
- 1/2 cup milk
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- Vegetable oil, for frying
Directions
- Soak the salt cod in water overnight to remove excess salt. Drain and rinse the cod in cold water.
- In a large pot, cover the cod with water and bring to a boil over high heat. Reduce heat and simmer for 20 minutes or until the cod flakes easily. Drain and let cool.
- In a separate pot, cook the diced potatoes in boiling water for about 10 minutes or until tender. Drain and mash.
- In a large mixing bowl, flake the cooked salt cod using a fork. Add the mashed potatoes, milk, breadcrumbs, parsley, garlic, lemon zest, thyme, black pepper, and beaten eggs. Mix well until all the ingredients are combined.
- Shape the mixture into small patties, about 2 inches in diameter.
- Heat vegetable oil in a large skillet over medium heat. Fry the cod cakes in batches for about 3-4 minutes on each side or until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
- Serve the salt cod cakes hot with tartar sauce or a squeeze of fresh lemon juice.
