Ginger Cod Cakes

Name: Ginger Cod Cakes
Total time: 1 h 45 min
Yield: Four servings
Ingredients: 2 cups salt cod; 2 large baking potatoes; 1 egg; 2 teaspoons ground ginger; 1/2 teaspoon black pepper; 1/4 teaspoon salt; 1 tablespoon butter; 1 cup toasted bread crumbs, lightly seasoned with additional salt and pepper

Recipe from James Beard

Adapted by Molly O'Neill

Total Time: 1 hour 45 minutes
Rating: 3(7)
Comments: Read comments

Featured in: FOOD; Better Fish to Fry

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Ingredients

Yield:Four servings

2cups salt cod
2large baking potatoes
1egg
2teaspoons ground ginger
½teaspoon black pepper
¼teaspoon salt
1tablespoon butter
1cup toasted bread crumbs, lightly seasoned with additional salt and pepper

Ingredient Substitution Guide

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Preparation

Step 1
Soak the salt cod in three changes of cold water for one hour. Remove skin and use a sharp knife to chop the fish. Rinse again, drain, pat dry and set the fish aside.
Step 2
Peel the potatoes and boil them until tender, about 25 minutes. Remove, drain and cool under cold running water until the potatoes are cool enough to handle. Using a ricer or a fork, gently flake the potatoes.
Step 3
Place the potatoes, fish, egg, ginger and black pepper in a bowl and use a fork to thoroughly combine the ingredients. Add salt to taste and set aside.
Step 4
Melt half the butter in a large nonstick skillet over medium-high heat. Form the mixture into 8 4-inch patties and press them into the bread crumbs, completely coating each patty. Fry over medium heat until golden on each side, about 4 minutes per side. Remove from pan, drain well on paper towels and serve.