Bermuda Cod Fish Cakes

This is no ordinary Fish Cake. Bermuda Cod Fish Cakes are more fish than potato using salted cod, fresh herbs and potato. Recipe tweaked by Ileana

Good

% Daily Values based on a 2,000 calorie diet

Step 1

First, poach the fresh piece of cod in boiling water for c. 8 minutes until tender. Remove and allow to cool. Then in the same pan put the salt fish to boil, cooking until soft. If you are using a thicker salt fish, bring to the boil and then change the water halfway through its cooking time and finish. Allow to cool completely and then pick away any bones or skin from both the salted and fresh cod and mix well. Keep to one side.

Step 2

Peel and cut potatoes into cubes then boil until soft. After they have cooked, drain and mash until smooth.

Step 3

Next squirt enough spray oil into a small non stick saucepan on medium heat. Add the onions and fresh thyme then cook until onions have become translucent. Remove from the heat and allow to cool.

Step 4

When the cooked items have cooled, combine into one large bowl, along with the fresh herbs and dry spices (except the old bay seasoning) .

Step 5

Taste and adjust seasonings if needed, then add the egg and mix well. Place the mixture into a sealed container and refrigerate for a minimum of 1 hour or even better, overnight.

Step 6

Mix the flour with the old bay seasoning well. Form the fishcakes into 10 patties and gently roll them in the seasoned flour.

Step 7

Preheat the oven to 425° farenheit/220° C (200° fan) / gas mark 7. Place formed fishcakes on a baking tray lined with greaseproof paper. Spritz each fishcake with spray oil and bake for c. 8 minutes until crispy and golden brown. Turn and bake for another 3-4 minutes.

Step 8

Best Served between a bun with salad or with rice and peas

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