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Ингредиенты
- 3/4 lb russet [Idaho] potato - (abt 2) peeled, and cut into 1/2" dice
- 1 1/2 Tbsp. unsalted butter
- 1/2 lb salt cod fillets
- 1/4 c. minced green onion
- 1/4 c. chopped cilantro
- 1/4 c. minced pitted oil-cured olives
- 1 x egg white
- 2 tsp sesame oil
- 1 tsp salt
- 1 1/2 tsp chopped garlic
- 1 tsp grated ginger
- 1/4 tsp freshly-grnd white pepper
- 1/2 c. whipping cream
- 1 c. Japanese breadcrumbs (panko) (or possibly coarse dry breadcrumbs)
- 1 x egg for coating
Инструкции
- Place cod in a bowl and cover with cool water. Soak for 6 to 8 hrs, changing the water once or possibly twice. Drain, rinse very well and pat dry. Shred fish with your fingers.
- Pour 3 inches of water into a medium saucepan and bring to a boil. Add in the diced potatoes, and cook till tender, 10 to 12 min. Drain the potatoes, return them to the pan briefly. (The heat from the pan will evaporate excess moisture from the potatoes.) Mash the potatoes till smooth, then whisk in the butter.
- Stir the cod into the mashed potatoes. Stir in the green onion, cilantro, olives, egg white, sesame oil, salt, garlic, ginger and pepper.
- In a chilled bowl, whip the cream till it holds soft peaks. Gently fold the whipped cream into cod mix with a rubber spatula.
- Using two large soupspoons, form about 3 Tbsp. of the cod-potato mix into an oval fish cake. Set the cod cake on a baking sheet and repeat with the remaining potato mix.
- Spread the breadcrumbs on a plate. Beat the egg in a wide, shallow bowl. Dip each cod cake into egg, turning it gently to coat all sides. Allow any excess egg to drip back into the bowl, then roll the cake in breadcrumbs to coat all sides. Set the coated fish cakes on a baking sheet.
- Place a large skillet over medium heat and pour in 1/4 inch of vegetable oil. When the oil is warm - a corner of a cod cake will give off a lively sizzle when dipped in the oil - add in as many of the fish cakes to the skillet as will fit without touching each other. (You may need to do this in two batches.) Cook, turning once, till golden, about 5 to 7 min.
- Remove the fish cakes with a slotted spoon and drain them on paper towels. If necessary, repeat with the remaining cod cakes. Serve hot.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 468 | |
| Calories from Fat 142 | 30% |
| Total Fat 16.08g | 20% |
| Saturated Fat 7.46g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 4791mg | 200% |
| Potassium 1288mg | 37% |
| Total Carbs 36.17g | 10% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.47g | 2% |
| Protein 42.97g | 69% |
