Ingredients
- 1 pound(450g)salt cod, freshened
- 3 cups (3/4 L) mashed potatoes
- 1/3 cup(3/4 dL)light cream
- 4 tablespoons butter, softened
- 1/2 teaspoon freshly ground pepper
- 5 tablespoons shortening
- 2 tablespoons minced parsley
Directions
When you have freshened the salt cod as directed above, simmer it for 10 minutes in a pan with water to cover. Drain, and flake the fish or chop it in a food processor. Add the potatoes, cream, butter, and pepper and blend well. Pat into cakes about 2 1/2 inches in diameter. Melt half the shortening in a large skillet over medium-high heat. When it is hot, put in as many cakes as possible without having them touch. Fry quickly on each side until golden-brown, then remove. Add remaining shortening and fry rest of cakes. Sprinkle cakes with parsley and serve immediately on a warm platter.
15 cakes.
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Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Codfish Cakes