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.

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

"Gabby" > wrote in message
oups.com...
> 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.
>
> 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

I've used salt cod over the years, but it seems more trouble than it's worth
to me because of the soaking, soaking, soaking. Salted cod, I always feel
I'm chewing on a gelatinous piece of meat that has not quite been tenderized
and it always jumps back at me when I chew. (Yes, I'm made it many,many,
many times -- only because DH likes to buy it when he sees it -- somehow he
thinks I will soak it, but he ends up doing the tedious job).

Do you ever use this same recipe for not-salted cod?
Dee Dee

What kind of frosting do you use?

--
Bob

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
>