East Coast Cod Fish Cakes
Ingredients
- 1 1/2 pound cod
- 1 cup milk
- 1/2 cup diced onion
- 1/4 cup butter
- 6 cups mashed potato
- 1 large beaten egg
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons dried savoury
- 1 tablespoon dill
- 1/4 teaspoon garlic powder
- 1 zested lemon
- 1/4 cup oil for frying
East Coast Fish Cakes
Instructions
Over medium-low heat. Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook.
Remove from heat, drain off the milk and allow to cool. Using a fork, break the fish into large flakes. Add to a large bowl.
In a sauté pan, melt the butter over medium heat. Add the onions and cook until they are softened. Cool and transfer to same bowl.
Add to the same bowl the mashed potatoes, lemon, garlic, dill, savoury, salt, and pepper with one egg. Combine until the savoury/dill and egg have been distributed fully throughout the mixture. Taste and season accordingly.
- We generally try to make each fish cakes the size of a hockey puck. Feel free to make them as big or as small as you like.In a large frying pan over medium-high, add 1/4 cup oil. Gently place each fish cake in the hot oil. 90seconds on each side or until golden brown. Transfer from oil onto a wire rack and drain off the oil.