Salt Cod And Potato Cakes

Name: Salt Cod And Potato Cakes
Total time: 30 min
Yield: Four servings
Ingredients: 2 medium baking potatoes (8 ounces each), peeled, cut in 1/4-inch cubes, boiled until tender and drained; 1 1/2 tablespoons milk; 6 ounces salt cod, soaked in water overnight, water changed several times; 1 slice bacon, diced; 1 small onion, peeled and finely chopped; 4 cloves roasted garlic; 1 teaspoon dried thyme; Freshly ground black pepper to taste; 1/2 cup dried bread crumbs

By Molly O'Neill

Total Time: 30 minutes
Rating: 3(22)
Comments: Read comments

Featured in: FOOD; Better Fish to Fry

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Ingredients

Yield:Four servings

2medium baking potatoes (8 ounces each), peeled, cut in ¼-inch cubes, boiled until tender and drained
1½tablespoons milk
6ounces salt cod, soaked in water overnight, water changed several times
1slice bacon, diced
1small onion, peeled and finely chopped
4cloves roasted garlic
1teaspoon dried thyme
Freshly ground black pepper to taste
½cup dried bread crumbs

Ingredient Substitution Guide

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Preparation

Step 1
While potatoes are still hot, mash until smooth. Stir in the milk. Set aside. Drain salt cod, place in a saucepan and cover with water. Simmer over medium heat for 5 minutes. Drain. Finely chop and add it to the potatoes.
Step 2
Place bacon in a small skillet and cook until browned. Remove with a slotted spoon and discard. Add onion to the bacon fat. Cook over medium heat until soft, about 5 minutes. Add onions to the potato mixture. Stir in garlic, thyme and pepper.
Step 3
Form the mixture into 12 cakes, each about ½ inch thick. Place bread crumbs on a plate. Coat fish cakes with bread crumbs. Coat a large nonstick skillet lightly with oil. Heat over medium heat until hot. Add as many fish cakes as will fit comfortably in pan. Cook until nicely browned on both sides, about 3 minutes per side.