Salt Cod Fish Cake - Recipe #1

Method:
Put the potato in the medium pot, cover with water, and bring to boil, turn down the heat and simmer the potato for half an hour or until the potato is soft. Put the salt cod in the medium pot, cover with water, and bring to boil. Turn down the heat and simmer the salt cod for 15 minutes, drain and repeat process twice. 3. Heat oil in the medium size frying pan, add the diced onion and cook it until translucent or soft. Add the salt cod, cooked onion, potato and summer savory in a mixing bowl and mix all the ingredients together by using potato masher. Be sure to check the seasoning, may need pinch of salt and pepper.


Recipe By: Chef Bee Choo Char

Salt Cod Fish Cake - Recipe #2

2-3 pounds salt cod fillets 1 each small onions, small diced 1 each celery ribs, small diced ½ Tbsp dill, chopped ½ Tbsp parsley sprigs, chopped 1 pound potato mashed 1/4 cup mayonnaise 1 Tbsp Dijon mustard ½ tsp Worcestershire sauce Season to taste with pepper and possibly adjust salt if needed

Method:
Soak the salt cod in water overnight changing the water 2-3 times to remove excess salt. Boil the potatoes for 20 minutes until soft. Sauté the onions and celery in a small amount of butter until translucent. Drain the salt cod and flake into pieces removing any bones. Steam the fish or boil for five minutes. Mash the potatoes, salt cod, crab meat and all remaining ingredients together. Form into small 2-3 oz cakes. These can be seared in a non stick pan with a small amount of oil.

Note:
1. Do not over work as the potatoes have a tendency to become starchy if over worked.
2. They can also be breaded and deep fried if you like.

Recipe By: Chef Sean Doucet
Servings: 12-16
Preparation Time: 45 mins

Spicy Salt Cod Fritters 1 pound, salt cod fillets ½ bunch, chopped green onions ½ tsp, chipotle pepper paste or powder Method: Soak the salt cod in water overnight changing the water 2-3 times to remove excess salt. Flake the fish into bite sized pieces. Toss all ingredients together and set aside while you make the batter.

For Batter:
1 tablespoon vegetable oil
1 egg
3/4 cup flat beer
1 1/3 cups flour mixed with pinch of salt and pepper
2 tsp baking powder


Method:
Combine egg with oil and beer. Gradually stir this into flour (it should be thick enough to stick to the food) and beat until very smooth with a few swift strokes. Preheat oil to 350 degrees.

Note:
1. You can use cayenne pepper instead of chipotle pepper
2. This could also be served with a chipotle aioli as a dipping sauce.

Recipe By: Chef Sean Doucet
Servings: 10
Preparation Time: 30 mins

Traditional Fish Cakes

1 lb (500 g) saltfish, freshened and flaked
3 cups (750 mL) cooked, mashed potatoes
1 onion, finely chopped
1/4 tsp (1 mL) pepper
1 egg
oil or butter for frying


Method:
Combine all ingredients and mix well. Form into patties. Heat oil or butter and fry patties until heated through and golden brown on both sides.

Servings: 6 (12 patties).

For more information, contact:
Amanda L. Fulmer
Planning and Development Officer - Food Service Industry
N.S. Dept. of Agriculture
P.O. Box 2223
Halifax, Nova Scotia, B3J 3C4
Phone: 902.424.8611
Amanda Fulmer