Fish Cakes

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 2 days, changing water 5 times boil about 40–45 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 maybe quarter boil 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

Method

  1. About 2 days before cooking, start soaking the fish. Change the water every 6–8 hours or so. We did not change the water right before cooking, though.
  2. Boil the fish until flaky and tender. Maybe 40 or 45 minutes. Should taste somewhat salty at this point. Of course, if it doesn't, it's too late.
  3. Boil or steam potatoes, so suitable for mashing.
  4. Fry the onions in butter (or better yet, first fry diced salt pork fat, then add onions).
  5. Remove any bones and skin from the cod.
  6. Mash potatoes.
  7. Flake cod up good.
  8. Combine fish, potatoes, onions, summer savoury, and eggs (for binding). We had to use the turkey roaster.
  9. Shape into 136 g patties or "cakes".
  10. Fry 5+ minutes/side in butter.
  11. Eat with Habitant or other green chow chow.
  12. Freeze remainder in a single layer on cookie sheet maybe 2½ hours before vacuum sealing.

Yield: about 26 fish cakes.

Considerations for next time