Salt cod cakes

Salt cod cakes


16 people made this

About this recipe: Flavourful Portuguese fish cakes made with salt cod. The saltiness of the cod brings out a whole new dimension of flavour. These are easy to make and frying in olive oil makes all the difference.

Bonnie Duarte

Serves: 6 

  • 450g salt cod
  • 2 large potatoes, peeled and cubed
  • 1 teaspoon seafood seasoning
  • ground black pepper to taste
  • 30g chopped fresh parsley
  • 2 eggs, beaten
  • 1 large onion, finely chopped
  • 60g plain flour
  • 4 tablespoons olive oil for frying

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 8cm sections.
  2. Place the cod and potatoes into a large pan and cover with water. Bring to the boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.
  3. Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper and parsley; roughly mash with a potato masher. Stir in the eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly.
  4. Heat the olive oil in a large frying pan over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side. Drain on a kitchen paper-lined plate.

Alternatives to cod:

Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.

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