Today marks 12 years since I arrived on this island. Happy NL birthday to me! So you know what this blog was missing considering my Portuguese and now Newfoundland roots? A good salted cod recipe. These fish cakes will not disappoint. Recipe can be found below… after the other delicious meals we had this week.
Lemony Tuna Spaghetti – Sometimes I don’t want a saucy pasta but something lighter and refreshing. This spaghetti recipe is the perfect lunch for a warm sunny day. We did not add the chilli because of our toddler and used pea shoots instead of rocket.
Buttery Tomato Sauce over Spaghetti – Then other times I really want pasta doused in buttery saucy goodness. This tomato sauce is super easy to make and simply delicious! Zucchini and red bell pepper were fried in olive oil and added to the pasta for a more substantial dish.
Coconut Thai Soup – We are certainly in a carb kick here at the house. To this scrumptious soup we added some rice noodles and omitted the shrimp. Tip: the more mushrooms the better!
Salted Cod Cakes – Rounding out the carb edition of Supper is Ready! fish cakes made with salted cod. The fresh marjoram really brings these cakes to life. They were served with a green salad, mayo, mustard, and sauerkraut. Enjoy!
- Approx. 500 g whole salted cod
- 6-7 medium potatoes
- ½ red onion
- 2 eggs lightly beaten
- ⅓ cup fresh marjoram
- ⅓ cup fresh thyme
- ⅓ cup fresh oregano
- ¼-1/3 cup flour (optional)
- ¼ cup olive oil for frying
- Rinse the salt cod in cold water, place it into a large bowl, and cover it with more cold water. Refrigerate. Pour off the water, rinse the cod, and replace the fresh water every 8-12 hours. After the fish has soaked for 24-36 hours, rinse in cold water.
- Place the cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to low and simmer until the potatoes are tender, about 10-20 minutes. Drain and remove any skin and bones from the fish.
- Place the potatoes and cod into a mixing bowl. Add the fresh herbs, eggs, onion, and mash until evenly combined.
- Heat the olive oil in a large skillet over medium-high heat. Form golf ball-sized pieces with the cod mixture, and roll in the flour. Place the pieces in the skillet and slightly flatten them with a spoon.
- Cook the fish cakes in batches until golden on both sides. Place them on plate lined with a paper towel.