Bermuda Codfish Cakes

Name: Bermuda Codfish Cakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 350 g Salted Cod (soaked overnight and drained); 500 g Potato (peeled and cut into chunks); 80 g Onion (finely chopped); 1 pcs Egg; 80 g Breadcrumbs; 2 g Dried Thyme; 2 g Salt; 2 g Black Pepper; 400 ml Vegetable Oil; 80 g Mayonnaise; 20 g Mustard; 20 ml Lemon Juice; 1000 ml Water (fresh); 1000 ml Water (cold)

Bermuda codfish cakes combine soaked salt cod with potato, onion, egg, and thyme before frying. A mustard-lemon mayonnaise is served alongside.

Prep

30m

Cook

25m

Serves

Estimated

Nutrition

Per serving

1414kcal

Calories

62g

Protein

112g

Fat

40g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Cakes

350g
Salted Cod (soaked overnight and drained)
500g
Potato (peeled and cut into chunks)
80g
Onion (finely chopped)
1pcs
Egg
80g
Breadcrumbs
2g
Dried Thyme
2g
Salt
2g
Black Pepper

Frying

400ml
Vegetable Oil

Dip

80g
Mayonnaise
20g
Mustard
20ml
Lemon Juice

Codfish

1l
Water (fresh)

Cakes

1l
Water (cold)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Cover the soaked salted cod with the fresh water and simmer gently until it flakes easily. Drain well and remove any skin or bones.
02
Boil the potato in the cold water until tender, drain, and mash while still warm.
03
Combine the flaked salted cod, mashed potato, onion, egg, breadcrumbs, dried thyme, salt, and black pepper. Mix until the mixture holds together, then shape it into small cakes.
04
Heat the vegetable oil to 175°C (347°F) in a skillet or shallow pan and fry the fish cakes until they are crisp and deep golden on both sides and the centers reach 63°C (145°F).
05
Stir together the mayonnaise, mustard, and lemon juice until smooth.
06
Serve the fish cakes hot with the dip on the side.

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