Fish cakes are an extremely popular disk all throughout Atlantic Canada and authentic fish cakes are made with salt cod. if you have never worked with salt cod before it is very important to soak and rinse the fish other wise you will end up with an inedible product. Around these parts fish cakes are typically served with baked beans and green tomato chow. Here at home we are a house divided; one of us loves baked beans and the other does not, and i can not put enough emphasis on the does not part. And while one of us loves green tomato chow the other…well, you get the point. So in order to keep everyone happy we skip the beans and serve our fish cakes with our homemade Tomato Relish.
This recipe is about as traditional as it gets therefore it uses summer savory which is very easy to find on the east coast but somewhat scarce throughout the rest of Canada. The closest substitution is thyme or marjoram.
1lb salt codfish bites
2 lbs potatoes
1 large onion, chopped
1 tbsp summer savory
1/4 tsp pepper
1 egg, beaten
2 tbsp butter ( more if needed)
Cover the salt fish with cold water and soak for 2 hours.
Drain the fish and put into a clean pot.
Add the potatoes and onions to the fish and cook until the potatoes are fork tender.
Drain and add the summer savory, pepper and beaten egg. Mash well.
Allow the potatoes to cool then form into cakes.
Dredge the cakes in the flour shaking off the access.
Add butter to a frying pan, melt and fry the fishcakes until golden brown.