Codfish Cakes, photo by Hispanic Kitchen
Prep Time: 30 minutes
Servings: 8 servings
As a snack, side dish, appetizer or light meal, these versatile codfish cakes are easy to make and easier to enjoy!

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.

Recipe and photo courtesy of Cielito Rosado

Ingredients

  • For cod cakes:
  • 1½ – 2 pounds codfish unsalted, boiled and minced
  • 2 cups panko or bread crumbs
  • 2 eggs
  • ½ cup cilantro chopped
  • ½ cup whole milk
  • 1 teaspoon garlic mashed
  • 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 garlic mashed
  • ¼ cup cilantro chopped
  • ¼ cup basil chopped
  • 1 cup tomato sauce
  • ½ cup white wine
  • 1 bay leaf
  • salt to taste

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Directions

  1. In a bowl, mix the cod, panko, eggs, milk, cilantro and garlic to form a dough. 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, heat olive oil and 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.

Chef Notes

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

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