All recipes evolve, but this entry, more than most on the site, is a combination recipe and "what we did so we can try to get a better/more consistent procedure in the future". We were cobbling together instructions like "5–6 good sized potatoes" with other recipes we found online.
4 lb salt cod (in 2 fillets, not tiny pieces) | soak for about 1 day, changing water 3 times | boil about 40 minutes | remove skin and bones, if any | flake it up good | mix it all up | shape into cakes, about 136 g each | fry 5+ minutes per side | eat |
5½–6 lb potatoes, mixed white and russet | peel and cut up | steam | salt and pepper | mash | ||||
1½ lb onions | peel and dice | fry in butter or salt pork fat | freeze 2½ hours in a single layer on a cookie sheet | vacuum seal and freeze | ||||
4 T summer savoury | ||||||||
2 eggs |
Yield: about 26 fish cakes.