Nova Scotia Fish Cakes
Savor the authentic taste of coastal Canada with these traditional Nova Scotia Fish Cakes, a comforting blend of flaked salt cod, buttery mashed potatoes, and fresh parsley. Perfectly seasoned with sautéed onions and a touch of black pepper, these golden, pan-fried patties are crisp on the outside and irresistibly tender on the inside. The recipe begins by soaking and simmering salt cod to mellow its briny flavor, before combining it with creamy potatoes and a hint of freshness from the herbs. Easy to prepare in under an hour (after soaking), these fish cakes are a beloved Maritime classic, ideal for breakfast, lunch, or dinner. Serve them with a dollop of tangy relish or a zesty squeeze of lemon for a wholesome, flavorful experience steeped in Nova Scotia’s culinary heritage.
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Recipe Information
Ingredients
- 450 grams Salt cod
- 500 grams Russet potatoes
- 1 large Yellow onion
- 15 grams Unsalted butter
- 15 grams Parsley
- 1 large Egg
- 50 grams All-purpose flour
- 2 tablespoons Oil (for frying)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the salt cod well under cold running water to remove excess salt.
Place the salt cod in a bowl and cover with cold water. Refrigerate and soak for 24 hours, changing the water 2-3 times to reduce the saltiness.
Drain and rinse the salt cod after soaking. Place it in a large pot, add fresh water, and bring to a simmer over medium heat. Simmer for 10 minutes, then drain and let it cool. Flake the fish into small pieces, discarding any skin or bones.
Peel and chop the potatoes into chunks. Place them in a pot of salted water and boil until fork-tender, about 15 minutes. Drain and mash the potatoes until smooth.
Finely dice the onion and parsley. Heat the butter in a frying pan over medium heat and sauté the onion until soft and translucent, about 5 minutes. Remove from heat.
In a large mixing bowl, combine the flaked salt cod, mashed potatoes, sautéed onion, parsley, salt, pepper, and egg. Mix well to form a cohesive mixture.
Divide the mixture into 8 equal portions and shape each into a patty about 2 cm thick. Lightly dust each patty with flour.
Heat the oil in a large skillet over medium heat. Fry the fish cakes in batches for 3-4 minutes on each side, or until golden brown and heated through.
Drain on paper towels and serve hot, with your favorite relish or a squeeze of lemon.
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 34177 mg | 1486% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 12.5 g | ||
| Protein | 132.0 g | 264% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 312 mg | 24% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3691 mg | 79% | |
*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.
