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New England Cod Cakes
This dish's origins go back at least to the early 1800's and was popular not only along the North Eastern United States but in Eastern Canada as well. The mixture of both potatoes and cod (and in most cases onion) set this recipe apart from crab cakes in that potatoes are used for the binding agent rather than bread crumbs.
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- 1 lb. Salt Cod or Fresh Cod, cooked & flaked
- 1 lb. Mashed Potato, room temperature or warm (use Idaho or Yukon Gold)
- 1 Extra Large Egg
- 1 Egg Yolk
- 1/2 cup Diced Sweet Onion
- 1/4 cup Chopped Green Onion
- 1 Tbsp. Butter
- 1 tsp. Dry Mustard
- 1 tsp. Old Bay Seasoning
- 1 tsp. Worcestershire Sauce
- 1 pinch Cayenne Pepper
- 1 pinch Celery Seeds
- As needed - Oil or Butter to Fry Cakes
- Saute onions in butter until tender. Do not brown. Allow to cool.
- Combine all ingredients in a large mixing bowl using a spatula in a gentle folding motion. Do not over mix as it will break up the fish flakes.
- Form cakes into patties approximately 2" in diameter and 1" thick.
- Add approximately 1/4" of oil (vegetable oil is preferred) in a non-stick skillet and heat to medium (about 350F).
- Pan fry cakes on both sides until medium brown.
- Serve cakes with Tartar Sauce & freshly squeezed lemon.
- These cakes freeze quite well if wrapped tightly in plastic film and stored in an air tight container so don't worry if you make more than you can enjoy in one meal.
Nino Salvaggio https://www.ninosalvaggio.com/