Torticas de Bacalao (Codfish Cakes)

Codfish Cakes

This recipe is simple to make but requires a little lead time for desalting the cod. You can get that started a few hours before the actual preparation. Just change the water frequently.

Yields 8 servings

1½ – 2 lbs. codfish (unsalted, boiled and minced)
2 cups panko or bread crumbs
2 eggs
½ cup fresh cilantro, chopped
½ cup fresh milk
1 teaspoon mashed garlic
1 cup ground galleta (a flat, large cracker)

Salsa ingredients:
¼ cup olive oil
½ onion, cut into little strips
½ green bell pepper, cut into little strips
1 teaspoon mashed garlic
¼ cup fresh cilantro, chopped
¼ cup fresh basil, chopped
1 cup tomato sauce
½ cup white wine
1 bay leaf
Salt to taste


1. In a bowl, mix the cod, panko, eggs, milk, cilantro and garlic to form a masa. Cut into 8 portions. Form each cake into a round shape, then pass each cake through the ground galleta.

2. In a pan, pour a half-cup of olive oil, heat it and place the cod cakes. Cook until browned on both sides. Be careful when flipping them over so they do not break apart. Set aside.

3. In another pan, olive oil heated up, place the onion, pepper, garlic, cilantro and basil and heat at medium for 2-3 minutes. Add the sauce, bay leaf and wine. Season to taste and cook at medium heat 2-5 minutes. Serve with cakes.

Tip: You can make the cakes smaller and use them as hors d’oeuvres accompanied by tartar sauce.

Photo and recipe courtesy of Cielito Rosado

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