Recipe of the Week! - September 10th

Newfoundland Fish Cakes

These traditional Newfoundland fish cakes have been made for countless generations using the most basic of ingredients like potatoes, salt fish and onions.

All of the ingredients required for the following recipe are available at the Brook Village Grocery.

Enjoy!

INGREDIENTS:

[if !supportLists]• [endif]1 ½ pounds salt dried cod

[if !supportLists]• [endif]¼ cup butter

[if !supportLists]• [endif]1 small chopped onion

[if !supportLists]• [endif]6 cups mashed potato

[if !supportLists]• [endif]1 beaten egg

[if !supportLists]• [endif]2 tbsp dried savoury (optional)

[if !supportLists]• [endif]½ tsp black pepper

INSTRUCTIONS:

[if !supportLists]1. [endif]Soak the salt cod in cold water overnight.

[if !supportLists]2. [endif]Simmer the salt cod in boiling water for about 15 minutes. Drain the water off the fish and allow the fish to cool to almost room temperature.

[if !supportLists]3. [endif]When the fish is cool, flake it apart with a fork into small pieces.

[if !supportLists]4. [endif]In a sauté pan, melt the butter over medium heat.

[if !supportLists]5. [endif]Add the onions and cook until they are softened.

[if !supportLists]6. [endif]Add the flaked fish along with the mashed potato, egg, pepper and savoury.

[if !supportLists]7. [endif]Mix together until well combined, then form into small cakes and roll in flour.

[if !supportLists]8. [endif]Fry the fish cakes in canola oil over medium heat until golden brown on both sides.

[if !supportLists]9. [endif]Serve with scrunchions if desired.

Note:

Prep time does not include the overnight soaking time for the salt, dried cod. Scrunchions are ½ inch cubes of cured pork fatback that are fried and rendered to a crispy texture. The scrunchions and rendered fat get served over the fish cakes.

Brook Village Grocery

Monday - Friday 8 am - 6 pm

Saturday 8 am - 4 pm

902.945.2757

karen@bvgrocery.ca

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