A Lindo’s family Easter & Good Friday favourite!
2 lbs. codfish
4 lbs. potatoes
Thyme, parsley, onions, salt and pepper (fresh, use to taste)
Soak codfish overnight. Drain and cook in fresh water. Flake while hot. Cook and mash potatoes. Add flaked codfish. Chop thyme, parsley, and onions as fine as possible. Add to the potato mixture. Shape into balls. Coat with flour. Fry in hot oil until nice and brown.
Drain on absorbent paper. Serve with mayonnaise or ketchup and warm Hot Cross Buns. Also great with shredded cheddar cheese!
Yield: 1 dozen large fish cakes.
Nutritional analysis: For each fish cake: Calories 216, Fat 5 grams, Cholesterol 14 mg, Sodium 300 to 500 mg (varies with soaking method), Exchanges: 1½ bread, 2 lean meat.
Want to try an alternative codfish cake recipe – click here.