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Codfish Cakes

Source of Recipe

Hazel C.


List of Ingredients

1 cup salt cod
3 1/2 cups cubed potato**
2 eggs
1 tbl. melted margarine
corn meal


Recipe

Soak cod in water for 15 minutes. Drain and shred. Combine fish and potatoes, cover with boiling water. Cover pan and cook until potatoes are tender. Drain and mash together. Beat eggs and add with margarine. Shape into patties and coat with corn meal.Fry, in melted shortening about 1/4" to 1/2" deep, until golden on both sides. Drain on paper towel lined jelly roll pan. Keep warm in 200 degree oven until ready to serve.
*Mixture must be kept warm before frying or too much oil will be absorbed. Work quickly and keep lid on pan as much as possible.

**To make with instant potatoes:
1 c. codfish water
4 2/3 c. water
3 tbl. melted margarine or butter
4 eggs
1- 16 oz. box salt cod
1 whole 13.75oz. box Betty Crocker Potato Buds
Soak cod in water for 15 minutes. Drain and shred. In lg. pan cover shredded cod with enough boiling water to cover. Bring to boil, reduce and simmer, covered, for 20 minutes. Measure 1 c. of cod water and reserve. Drain off remaining water. To drained cod, add 1 c. cod water, 4 2/3c. water, and potato flakes. Beat together eggs and add with margarine. Combine well. Shape into patties and coat with corn meal. Fry, in melted shortening or oil about 1/4" to 1/2" deep, until golden on both sides. Drain on paper towel lined jelly roll pan. Keep warm in 200 degree oven until ready to serve. Serve with baked beans and coleslaw.
*Mixture must be kept warm before frying or too much oil will be absorbed. Work quickly and keep lid on pan as much as possible.