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Ingredients
2 cups salt cod
2 large baking potatoes
1 egg
2 teaspoons ground ginger
½ teaspoon black pepper
¼ teaspoon salt
1 tablespoon butter
1 cup toasted bread crumbs, lightly seasoned with additional salt and pepper
Nutritional analysis per serving (4 servings)
54 grams carbs; 108 milligrams cholesterol; 413 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 4 grams fiber; 3035 milligrams sodium; 34 grams protein; 3 grams sugar
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 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.
Private Notes