Spicy Saltfish Cakes
Published November 18, 1986
- Total Time
- 1 hour 45 minutes
- Rating
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Ingredients
1 pound salted cod
2 quarts of water
1 small onion, quartered
2 to 3 cloves garlic, whole
Juice of ½ lemon
½ pound white potatoes, peeled, boiled and mashed
½ medium onion, minced
1 small green, red or yellow pepper, minced
3 cloves garlic, minced
2 tablespoons curry powder
1 ½ tablespoons hot sauce or to taste
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1 teaspoon dried basil
2 teaspoons fresh parsley, minced
1 egg
¼ cup unbleached flour
Black pepper to taste
Approximately 1 cup unbleached white flour for dusting
Vegetable oil for frying
Nutritional analysis per serving
6 grams carbs; 27 milligrams cholesterol; 126 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 1 gram fiber; 1021 milligrams sodium; 10 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the codfish for a half-hour in water. Rinse and place in a saucepan. Add the small onion, whole garlic and lemon juice. Cover with water and simmer for 1 ½ hours. Add more water if necessary.
- Step 2
Remove the codfish to a large mixing bowl, or to the bowl of a food processor, and flake with a fork. Add the potatoes, minced onion, pepper, minced garlic, curry powder, hot sauce, oregano, thyme, basil, parsley, egg and ¼ cup flour. Mix together and season with black pepper.
- Step 3
Form the mixture into balls using 1 heaping tablespoon per ball. Dust with flour.
- Step 4
Deep-fry the fish balls in oil until golden in color, 3 to 5 minutes. Drain on an absorbent towel and serve hot.
Private Notes