Gabby wrote:

> Interesting that no one has mentioned salt cod. Around here fish cakes
> = salt cod. My fish cakes have only 4 ingredients.
>
> Salt cod
> Potatoes -- boiled & mashed without adding anything
> Onion (or green onion)
> Pepper
> Some folk add parsley.

I occasionally use dried fish, cod or other that is reconstituted by the
moisture in the recipe. Adding it to potatoes is fine, but bread crumbs
and white wine is even nicer.

I have seen boxes of this 'salt cod' but have not tried it yet. I keep
oil packed anchovies around, and due to an eccentricity of the elderly
relatives more cans of salmon than i will probly ever use. But adding a
big tbs. of anchovy to the salmon or other fish is an improvement IMO,
sometimes when i am making mashed potatoes i put a small tsp. of mashed
anchovy in the potatoes.
---
JL
>
> Using salt cod of course requires bringing it back to an acceptable
> level of saltiness. Done usually by soaking overnight (if using solid
> cod) or by doing a bring to a boil/simmer/drain and repeating until
> palatable.
>
> Once cod has cooled, flake it (or put through the food processor). Mix
> with potato, onion & pepper. Form into patties & fry in butter. Can
> be rolled in flour first but it's not necessary.
>
> That is normally my Ash Wednesday/Good Friday suppers.
>
> Gabby
>