Fish Cakes with Tomato Chutney

Oui Chef #4

These delicious fishcakes are made with salt cod and are served with an amazing tomato chutney instead of the more traditional green tomato chow. If you have chutney left over, it keeps in the refrigerator for up to 3 weeks and id delicious served with chicken or pork and it takes a grilled cheese sandwich to a whole other level!

Fish Cakes with Tomato Chutney Recipe

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Fish Cakes with Tomato Chutney Recipe

Fish Cakes with Tomato Chutney

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  • Author: The Kilted Chef
  • Yield: Serves 4


Units Scale

Savory Salted Cod Cakes

  • 1 lb salted cod
  • 1/4 cup celery, finely diced
  • 1 large onion, chopped
  • 2 1/2 cups mashed potatoes
  • 1 tbsp summer savory
  • 1tsp freshly-ground pepper
  • 1 egg, beaten
  • 1/4 cup all-purpose flour

In a medium bowl, cover the salt cod with cold water, soak for 3 hours.

Drain and rinse the cod with fresh water, in a medium sauce pan, add the cod, celery and onions top with cold water and bring to gentle boil, cook until fork tender, approx.8 to 10 minutes, drain.

In a large bowl, add the mashed potato, cod mixture and summer savory, mix well. Stir in the pepper and egg and refrigerate the mixture for 30 minutes to firm up. Remove from refrigerator and form into 3 oz. patties, lightly dredge in flour and fry on both sides until golden.


Sweet and Savory Tomato Relish

  • 2 cups grape tomatoes diced
  • 2 cups yellow onions diced
  • 1 jalapeno pepper deseeded and chopped
  • 1 tbsp butter
  • 3/4 cup red wine vinegar
  • 1 tsp grainy mustard
  • 1/2 cup brown sugar
  • 1/2 cup maple syrup

In a large sauté pan melt butter than add onions, jalapeno pepper, and tomatoes sauté for 3 minutes, deglaze the pan with red wine vinegar and Dijon grainy mustard for few more minutes than add brown sugar and maple and let simmer for 30 or 35 minutes on low heat while stirring occasionally till jam consistency. Cool then place in a jar and refrigerate.

  • Category: Entrees, Fish, Recipes