- 1 lb salt cod (pieces or boned)
- 8 med potatoes (or 2 lbs)
- 1 med onion (finely chopped)
- 1 egg (beaten)
- ¼ tsp garlic (optional)
- ½ tsp Newfoundland Savoury (optional)
- Butter or vegetable (for frying)
- Flour for dusting
- Salt & pepper
Soak salt fish in cold water for approx 6-8 hours (or overnight) – drain and set aside.
In a pot of cold water, bring potatoes to a boil and simmer for 20 minutes. Add fish and cook for another 15-20 minutes or until fish and potatoes are tender. Remove from heat and drain. Let cool to room temperature.
Transfer fish and potatoes to a large bowl. Add onion, egg, garlic and savoury. Season to taste. Mash ingredients together and form into round cakes. Dust fish cakes (both sides) with flour.
In a skillet, med-high heat, fry fish cakes (on both sides) until golden brown. Serve hot with your favourite side dish. Excellent with a good cup of steeped tea, homemade bread and molasses.
- Shake off excess flour from fish cakes
- Use 1 tbsp of butter or oil at a time when frying fish cakes
- Dust fish cakes in flour just before placing in frying pan
- Add egg if texture is difficult to stick together
- Ensure fat is hot when frying fishcakes, otherwise fat will saturate fishcakes
- Ratio fish to potatoes (1-2)
morro yah – an Irish word of sarcasm like “ I wish you a good time of it” or, “I don’t believe a word of it”