Salt Cod Cakes Recipe

Salt cod: Codfish preserved with salt, requiring soaking to remove excess salt.

Mashed potatoes: Cooked and mashed potatoes, providing a creamy texture to the cakes.

Onion: Finely chopped to add a mild, sweet flavor.

Eggs: Beaten to help bind the mixture together.

Parsley: Fresh and chopped, adding a burst of color and freshness.

Salt: To taste, enhancing the overall flavor.

Pepper: To taste, adding a bit of heat and depth.

Vegetable oil: Used for frying, giving the cakes a crispy exterior.

When preparing the salt cod for this recipe, ensure it is thoroughly soaked to remove excess salt. This can be done by soaking the salt cod in cold water for 24-48 hours, changing the water several times. This step is crucial to achieve the right balance of flavors in your salt cod cakes.

• salt cod - Substitute with fresh cod: Fresh cod can be used if you soak it in a brine solution overnight to mimic the saltiness of salt cod.

• salt cod - Substitute with smoked haddock: Smoked haddock provides a similar texture and a slightly smoky flavor that complements the dish.

• mashed potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and a touch of sweetness to the cakes.

• mashed potatoes - Substitute with cauliflower mash: Cauliflower mash is a lower-carb alternative that still provides a creamy texture.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• onion - Substitute with green onions: Green onions provide a fresh, mild onion flavor and add a bit of color.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) are a vegan alternative that helps bind the ingredients.

• eggs - Substitute with chia eggs: Chia eggs (1 tablespoon chia seeds + 3 tablespoon water per egg) are another vegan binding option.

• fresh parsley - Substitute with cilantro: Cilantro adds a fresh, slightly citrusy flavor to the cakes.

• fresh parsley - Substitute with dried parsley: Dried parsley can be used in a pinch, though it lacks the vibrancy of fresh parsley. Use half the amount.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and adds a subtle flavor to the cakes.

• vegetable 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 before storing. This prevents condensation, which can make them soggy.

• Place the cooled salt cod cakes in a single layer on a baking sheet lined with parchment paper. This step ensures they don't stick together.

• Transfer the baking sheet to the freezer and let the salt cod cakes freeze until solid, about 1-2 hours. This initial freezing step helps maintain their shape.

• Once frozen, remove the salt cod cakes from the baking sheet and place them in a resealable plastic freezer bag or an airtight container. Label the bag or container with the date for easy reference.

• For optimal freshness, consume the frozen salt cod cakes within 2-3 months. They will still be safe to eat after this period, but the quality may diminish.

• When ready to enjoy, reheat the frozen salt cod cakes directly from the freezer. Preheat your oven to 375°F (190°C) and place the cakes on a baking sheet. Bake for 15-20 minutes, or until heated through and crispy.

• Alternatively, you can reheat the salt cod cakes in a frying pan. Heat a small amount of vegetable oil over medium heat and cook the cakes for 3-4 minutes per side, or until heated through 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.

• To reheat refrigerated salt cod cakes, preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through. Alternatively, you can reheat them in a frying pan over medium heat for 2-3 minutes per side.

• Preheat your oven to 350°F (175°C). Place the salt cod cakes on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until heated through and crispy on the outside.

• Heat a non-stick skillet over medium heat and add a small amount of vegetable 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 texture.

• For a quick and easy method, use a microwave. Place the salt cod cakes on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heated evenly.

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

• For a steam method, place the salt cod cakes in a steamer basket over boiling water. Cover and steam for about 5 minutes, or until heated through. This method will keep them moist but may not retain the crispy exterior.

• Large bowl: To mix together the flaked salt cod, mashed potatoes, chopped onion, beaten eggs, and chopped parsley.

• Frying pan: To fry the patties until they are golden brown and crispy.

• Spatula: To flip the patties while frying and to remove them from the pan.

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

• Measuring cups: To measure the mashed potatoes and chopped parsley accurately.

• Knife: To finely chop the onion and parsley.

• Cutting board: To provide a surface for chopping the onion and parsley.

• Mixing spoon: To combine all the ingredients in the large bowl.

• Plate: To place the shaped patties before frying.

• Fork: To flake the soaked salt cod and to mash the potatoes if needed.

Prepare ingredients in advance: Soak and flake the salt cod the night before. Chop the onion and parsley ahead of time.

Use pre-made mashed potatoes: Save time by using leftover mashed potatoes or store-bought versions.

Batch frying: Shape all the patties before you start frying to streamline the process.

Use a food processor: Quickly chop the onion and parsley using a food processor.

Heat oil properly: Ensure the vegetable oil is hot before frying to reduce cooking time and achieve a crispy texture.