Number of servings : 4
Prep time: 45 minutes + 24 hours soaking + 1 hour refrigeration
Cooking time: 8 minutes
Type of meal : | Cakes | Cakes
Special diet :
500 g / 1 lb salt cod
2 medium potatoes
4 scallions, sliced thinly
1 lemon, zest grated
30 ml / 2 tbsp capers
1 ml / 1/4 tsp hot pepper flakes
To taste salt and freshly ground pepper
125 ml / 1/2 cup flour
45 ml / 3 tbsp milk
125 ml / 1/2 cup plain bread crumbs
As required vegetable oil
In a large bowl, cover the cod with plenty of cold water. Refrigerate 24 hours, changing the water four times.
Bake the potatoes until just tender. Remove from the oven and peel. Set aside.
Drain the fish, pat dry, tear into large flakes and remove any bones.
In a food processor, pulse half the fish and one potato until coarsely chopped. Transfer to a bowl and repeat with the remaining fish and potato.
Add the scallions, lemon zest, capers, pepper flakes, salt and pepper to the bowl and combine gently, using a rubber spatula.
Divide the mixture into eight equal portions and shape each into a cake. Refrigerate one hour on a parchment-lined baking sheet.
Beat the egg with the milk. Flour the cakes, dip them in the egg mixture and coat with crumbs.
In a skillet, heat enough oil to cover the bottom of the pan. Brown the cod cakes over medium-high heat, about four minutes on each side.