Savour Our Scrumptous Codfish Cakes
Normally codfish cakes are served around Easter, however this tradtional delight can be enjoyed at any time of the year. Most restaurants have this menu on under the sandwich options. Plus it is the one sandwich in which you can enjoy both meat and potatoes between a bread roll. Many locals eat this between a raisin bun with mayonaise, ketchup, onions, tartar sauce, tomato, cheese etc., which no doubt brings the added sweet n savoury taste all in one bite.
To make these delicious cakes you will need the following:
The main preparation for this is to soak the fish overnight. This is because the fish is preserved in salt, quite a whole lot of salt, and for better taste you will have to rid the fish of the majority. The next mornng you can cut the potatoes into cubes and set to boil. Just before the potatoes are cooked add the fish and seasonsings. I like them with a fair amount of curry powder and black pepper. Reduce heat and continue to cook until the potatoes are tender and the fish is cooked. Be careful not to over cook the fish. Once cooked, drain excess water and mash with a potato masher the entire contents of the pot together, making sure the fish is flaked and even distributed througout the potato. Spoon a heaping tablespoon of the mixture into your hand and shape into a ball. Lightly flour the ball and place into a frying pan. Pan fry until golden brown on each side. Once cooked place on a paper napkin to absorb the extra grease. This is actually a recipe which you can refine according to your taste, so don't be afraid to experiment.
This is an excellent breakfast sandwich, that is great any time of day.