Codfish Cakes

Codfish Cakes

Salt-cured codfish is available in a few markets and Italian deli-catessens.. It is generally packaged in small wooden 1-lb boxes or 1-lb packages in the refrigerated section. It may be freshened before use to get rid of excess saltiness; this is done by soaking overnight or at least 6 hours in several changes of cold water.

1 lb salt cod, freshened (see above)

3 C mashed potatoes

1/3 C light cream

4 T butter, softened

� t freshly ground pepper

5 T shortening

2 T minced parsley

When you have freshened the salt cod, simmer it for 10 minutes in a pan with water to cover. Drain, and flake the fish or chop it in a food processor. Add the potatoes, cream, butter, and pepper and blend well. Put into cakes about 2-� inches in diameter. Melt half the shortening in a large skillet over medium-high heat. When it is hot, put in as many cakes as possible without having them touch. Fry quickly on each side until golden-brown, then remove. Add remaining shortening and fry rest of cakes. Sprinkle cakes with parsley and serve immediately on a warm platter.

15 Cakes

Cookbook: The Fannie Farmer Cookbook

Author: Marion Cunningham Typed By: Susan Godfrey
 * alexanderjamesmom@gmail.com*

Contributed by:

 * Catsrecipes Y-Group