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STTaste Codfish Cakes March 26Recipe from Chef Daamian
from The Ocean Echo Restaurant at The Reefs

Ingredients for 12 – 15 cakes:
Salted Cod – 3 lbs
Potatoes 1 ½ lbs
Seasoning Salt
Garlic Powder
Pepper
Fresh Parsley 1 bunch
Fresh Thyme 5 stalks
6 eggs
Flour
Canola oil

Preparation:

  1. Soak cod in water overnight to remove salt.  Peel potatoes, put in a pot with the fish.  Boil until potatoes are tender. Strain and cool.
  2. Put fish and potatoes in a large mixing bowl. Season with seasoning salt, garlic powder, fresh thyme, parsley and add eggs.  Mash together and cool for 15 – 20 minutes.
  3. In a large frying pan, add 6 oz. of canola oil. Roll 2 oz. of the fish mixture and form into a patty.  Dredge in flour shaking off excess and fry for 2 minutes on each side.  Place on a platter lined with a paper towel.

Gosling’s Wine of the Week:
WAIRAU RIVER SAUVIGNON BLANC
Produced from some of the oldest Sauvignon Blanc vines in the heart of Marlborough, New Zealand, this excellent example shows expressive aromatics of gooseberry and passion fruit. The palate is refined and elegant.
The retail price is $22.75 and is available at Lindo’s and Gosling’s stores.

 

Watch the episode:

 

 Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on March 26, 2013