Newfoundland Cod Cakes
Discover the authentic flavors of Canada’s east coast with Newfoundland Cod Cakes, a comforting and traditional dish that showcases the region's rich maritime heritage. Made with tender salted cod and creamy mashed russet potatoes, these golden patties are infused with sautéed onions, fresh parsley, and a hint of black pepper for perfectly balanced flavor. Lightly coated in flour and pan-fried to crispy perfection, these cod cakes are both delicate and hearty. Easy to prepare and ready in under an hour, they make a versatile meal, whether you’re enjoying them as an appetizer, a light lunch, or paired with tartar sauce and coleslaw for a classic supper. Perfect for seafood lovers, this recipe is a must-try for fans of traditional comfort food with a coastal twist!
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Recipe Information
Ingredients
- 1 pound salted cod
- 3 medium russet potatoes
- 2 tablespoons unsalted butter
- 1 small white onion
- 2 tablespoons fresh parsley
- 1 large egg
- 0.5 cup all-purpose flour
- 0.5 teaspoon black pepper
- 4 tablespoons vegetable oil
Instructions
Rinse the salted cod under cold water to remove excess salt. Place the cod in a pot, cover with water, and let it soak for at least 4 hours or overnight in the refrigerator, changing the water a few times.
Drain the cod and place it in a pot. Cover with fresh water, bring to a boil, and simmer for 10 minutes until the fish is tender. Drain and set aside to cool slightly. Gently flake the cod into small pieces, discarding any bones or skin.
Meanwhile, peel and cut the potatoes into large chunks. Place them in a pot of salted water and bring to a boil. Cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and mash until smooth. Set aside to cool.
In a small skillet, melt the butter over medium heat. Finely dice the onion and sauté for 3-5 minutes until translucent. Stir in the chopped parsley and remove from heat.
In a large mixing bowl, combine the flaked cod, mashed potatoes, sautéed onion mixture, and black pepper. Add the whisked egg and mix everything until well combined. The mixture should hold together but not be overly wet.
Form the mixture into small patties about 3 inches in diameter and 1/2 inch thick. Coat each patty lightly with flour, shaking off any excess.
Heat the vegetable oil in a large skillet over medium heat. Fry the cod cakes in batches for 3-4 minutes per side, or until golden brown and crispy. Be careful not to overcrowd the pan.
Transfer the cooked cod cakes to a plate lined with paper towels to drain any excess oil. Serve warm with a side of tartar sauce, coleslaw, or a fresh green salad.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 8308 mg | 361% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.6 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1996 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
