Salt Cod Cakes; Suggestions?
- NovoCuisine Aug 22, 2006 11:57 PM
I make these things all the freakin' time - I crave them multiple times on a weekly basis.
I alternate between Portuguese and Italian styles, using either white pepper or nutmeg or a little bit of both. I'd like suggestions for other spices to replace either of those two that would work well with the cakes.
The rest of my ingredients include: boiling the salt cod with milk, port or vermouth, garlic, onion, a bay leaf. Then I mix the drained cod and potato with an egg yolk, little flour, and either italian parsley/coriander.
TIA for all your thoughts :)
You can try including chopped cilantro and minced garlic in the mix for the fritters. This would make them more like Bacalaitos, the Puerto Rican version of the salt cod fritter. You might also want to experiment with new condiments for dressing simple fritters, like garlic ajili mojili, or even a hot pepper sauce.
Instead of cakes, you can spoon the puree into individual gratin dishes, sprinkle on some grated Parmigiano or Grana, and run under the broiler for a few minutes. Top with a poached egg and eat with crispy crostini. Breakfast of champions.
My favorite version of codfish cake is Jamaican style, "Stamp and Go." Beaten egg, yes, potato, no.
Included are minced onion, 1 tablespoon annatto (achiote) oil (for 1/2 lb cod), and a minced scotch bonnet pepper--or other hot pepper of choice. Addictive things, the annatto gives them an appealing golden color and a subtle, wonderful flavor.