SALT COD CAKES1/2 lb. salt cod
2 medium Yukon gold potatoes
4 Tbsp. butter, divided use
1 small onion, chopped
1 clove garlic, chopped
1 large egg
2 Tbsp. chopped fresh parsley
Salt and pepper (to taste)
All-purpose flour (for dredging)
2 Tbsp. olive oil
Lemon quarters (for serving)
Place the salt cod in a bowl and cover with cold water. Refrigerate the fish and let soak for 12 hours, changing the water 2-3 times.
Drain the fish and place in a saucepan. Cover with water, bring to a simmer and cook for 15 minutes, partially covered. Drain, remove any bones and skin, and crumble the fish into a bowl.
Cut the potatoes into large chunks and cook them in lightly salted water for about 12 minutes or until tender. Drain under cold water and peel. Mash the potatoes and add to the fish.
Heat 2 tablespoons butter in a saute pan over medium heat. When the butter has melted and looks foamy, add the onion and garlic and cook for about 2 minutes or until softened. Add to the fish with the egg, parsley and salt and pepper to taste. Mix the ingredients to distribute them evenly.
Shape portions of the mixture into 4 patties about 1/2-thick. Dredge the patties in the flour and shake off excess.
Heat the remaining butter and olive oil in a saute pan over medium heat. When the butter has melted and looks foamy; add the patties and cook for about 3 minutes per side or until hot, crispy and golden brown.
Serve garnished with lemon quarters.
Source: Ronnie Fein, author of
The Complete Idiot's Guide to American Cooking and
The Complete Idiot's Guide to Cooking Basics 