Codfish Cakes

Codfish Cakes

Description
This Codfish cakes is a special cod recipe, which is extremely delicious. The codfish is topped using a poached egg to add to the elegance. The Portuguese have always had salted cod to fall back on during tough times.

Ingredients
·	½ lb Salt cod ·	½ cup olive oil plus more for frying ·	2 cup Bread crumbs coarse ·	1 cup Finely-copped onion ·	½ tsp chopped fresh mint leaves ·	¼ cup chopped fresh coriander ·	1 tbl Chopped fresh parsley ·	2 garlic cloves crushed ·	2 tsp paprika ·	2 dsh Tabasco sauce or to taste ·	6 Eggs ·	Freshly ground black pepper to taste ·	Salt to taste

Directions
Rinse the cod several times in cold water. Place in a large stainless-steel bowl and soak it for 18 to 24 hours in plenty of cold water. Change the water several times. Drain the cod and place it in a saucepan and just cover it with fresh water. Bring to a boil and simmer, uncovered, for 20 minutes. Drain, debone and flake the cod. In a large bowl beat together the olive oil and breadcrumbs. Mix very well, and then add the cod and the remaining ingredients except the eggs. Mix until well blended, then form into 6 patties, each about 3 1/2 inches around by 1/2 inch thick. Pan-fry in a little olive oil until golden brown on both sides. Keep warm in the oven while you poach 6 eggs (do not overcook eggs). Serve each fish cake topped with a poached egg. Comments: The Portuguese have always had salted cod to fall back on during tough times. This fish became very popular with immigrants from these ethnic groups for two reasons. First, the fish tasted like the old country and, second, they could afford little else.