Newfoundland Fish Cakes
Ingredients
- 1-½ pounds dried salt cod fish
- ¼ cup butter
- 1 small onion, chopped
- 6 cups mashed potato
- 1 egg, slightly beaten
- 2 tbsp. dried savory
- ½ tsp. black pepper
Instructions
- Soak the salt cod in cold water overnight.
- After soaking, simmer the salt cod in boiling water for about 15 minutes.
- Drain the fish and allow to cool to almost room temperature.
- When the fish is cool, flake it apart with a fork into small pieces.
- In a sauté pan, over medium heat, melt the butter.
- Add the onions and cook until softened.
- Add the flaked fish, along with the mashed potatoes, egg, pepper and savory.
- Mix together until well combined; form into small cakes and roll in flour.
- Fry the fish cakes in canola oil, over medium heat, until golden brown on both sides.
- Serve with scrunchions, if desired.
Notes
Scrunchions are ½-inch cubes of cured pork fatback which are fried and rendered to a crispy texture. The scrunchions and rendered fat get served over the fish cakes.
