Salt Cod Cakes Recipe

Salt cod: This is cod fish that has been preserved with salt. It needs to be soaked overnight to remove the excess salt before using in the recipe.

Mashed potatoes: These provide a creamy texture and help bind the cakes together.

Onion: Adds a slight sweetness and depth of flavor to the cakes.

Eggs: These act as a binder to hold the mixture together.

Fresh parsley: Adds a fresh, herbaceous note to the cakes.

Salt: Enhances the overall flavor of the cakes. Use sparingly since the cod is already salty.

Pepper: Adds a bit of heat and depth to the flavor profile.

Flour: Used for dredging the patties before frying to give them a crispy exterior.

Olive oil: Used for frying the patties, giving them a rich and flavorful crust.

When preparing salt cod, ensure it is soaked overnight to remove excess salt. This step is crucial for achieving the right balance of flavors in your salt cod cakes. Additionally, when shaping the mixture into patties, make sure they are uniform in size to ensure even cooking. For a crispier exterior, you can double-dredge the patties in flour before frying.

• salt cod - Substitute with fresh cod: Fresh cod can be used if you adjust the seasoning to compensate for the lack of saltiness.

• mashed potatoes - Substitute with mashed sweet potatoes: Mashed sweet potatoes add a different flavor profile and a touch of sweetness.

• finely chopped onion - Substitute with shallots: Shallots provide a milder and slightly sweeter taste compared to onions.

• beaten eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) can be used as a vegan alternative.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro offers a different but fresh and vibrant flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different kind of spice.

• flour - Substitute with cornmeal: Cornmeal can provide a different texture and a slightly sweet flavor for dredging.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that works well for frying.

• Allow the salt cod cakes to cool completely after frying. This prevents condensation and sogginess when storing.
• Place the cooled salt cod cakes in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching to avoid sticking together.
• Transfer the baking sheet to the freezer and freeze the salt cod cakes until solid, approximately 2-3 hours.
• Once frozen, remove the salt cod cakes from the baking sheet and place them in a resealable plastic bag or airtight container. Label with the date for easy reference.
• Store the salt cod cakes in the freezer for up to 3 months. For best results, consume within this period to maintain optimal flavor and texture.
• To reheat, preheat your oven to 375°F (190°C). Arrange the frozen salt cod cakes on a baking sheet and bake for 15-20 minutes, or until heated through and crispy. Alternatively, you can reheat them in a skillet with a bit of olive oil over medium heat until warmed and golden brown.
• If storing in the refrigerator, place the cooled salt cod cakes in an airtight container. They will keep for up to 3 days.
• Reheat refrigerated salt cod cakes in a preheated oven at 375°F (190°C) for 10-15 minutes or until heated through. You can also reheat them in a skillet with a bit of olive oil over medium heat until warmed and crispy.

• Preheat your oven to 350°F (175°C). Place the salt cod cakes on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until heated through.

• Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the salt cod cakes in the skillet and cook for 2-3 minutes on each side, or until they are warmed through and have regained their crispy exterior.

• For a quick microwave method, place the salt cod cakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the salt cod cakes in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating and crispiness.

• Large bowl: Used to combine the salt cod, mashed potatoes, onion, eggs, parsley, salt, and pepper.

• Knife: Essential for finely chopping the onion and parsley.

• Cutting board: Provides a stable surface for chopping the onion and parsley.

• Potato masher: Useful for mashing the potatoes to the right consistency.

• Measuring cups: Ensures accurate measurement of the mashed potatoes and flour.

• Measuring spoons: Helps in measuring salt and pepper to taste.

• Mixing spoon: Used to mix the ingredients thoroughly in the large bowl.

• Frying pan: Necessary for frying the patties until golden brown.

• Spatula: Helps in flipping the patties to ensure they are evenly cooked on both sides.

• Paper towels: Used to drain the excess oil from the fried patties.

• Plate: Holds the dredged patties before frying and the finished patties after draining.

• Tongs: Useful for handling the patties while frying to avoid burns.

• Whisk: Used to beat the eggs before adding them to the mixture.

• Small bowl: Handy for beating the eggs separately before mixing them with other ingredients.

Prepare ingredients in advance: Soak the salt cod overnight and have all other ingredients ready before starting.

Use a food processor: Quickly chop the onion and mix the salt cod, mashed potatoes, and other ingredients.

Preheat the pan: Heat the olive oil while shaping the patties to save time.

Batch frying: Fry multiple patties at once to reduce cooking time.

Drain efficiently: Use a cooling rack over paper towels to drain multiple patties simultaneously.