Bermuda Fish Cakes

  • Yield : Yield: 8 cakes
  • Cook Time : 20m
  • Ready In : 20m
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  • 3 ounces chopped onion
  • 1/2-ounce chopped garlic
  • 1 tablespoon olive oil
  • 1-ounce curry powder
  • 1-ounce fresh chopped thyme
  • 1-ounce fresh chopped parsley
  • 1 pound cooked, roughly smashed potatoes
  • 8 ounces salted cod fish (soaked and rinsed 3 times over the previous 24 hours in the refrigerator, poached in water for 8 minutes)
  • Salt and pepper, to taste
  • Cream
  • 2 ounces flour
  • Oil, for frying


Step 1

In a heavy bottom pan, saute the onion and garlic until cooked. Add the curry powder and herbs and cook for 1 minute. Add the potato and flaked cod fish to the pan and mix together. Season with salt and pepper. Add enough cream to make the mixture workable. On a floured surface, shape the fish cakes and fry in shallow oil on each side for 5 to 6 minutes over a medium heat.

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