How to make it

  • The day before you plan top make the cakes put the dry salt cod in a pot and cover with cold water.Let sit over night changing the water at least once more.Do not drain til ready to use.
  • The next day peel and cut the potatoes into chunks. You will want to have a little more fish than potatoes.
  • Cook for approx 10 mins then add drained fish. Cook for another 15 mins or so until fish and potatoes are well cooked. Drain and let cool.
  • Wen the potatoes and fish has cooled mash together till well mixed, add the chopped onion, pepper and enough flour to hold the mixture together.
  • Take a tablespoon of the mixture , roll into balls and then flatten with your hand. Dip both sides in to flour and fry over medium heat until golden brown. Be sure to do both sides.
  • Serve with a dill sauce. Also great on a hamburger bun with dill sauce and lettuce.

Reviews & Comments 3

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  • elgourmand2 1 year ago
    Nicely done and on the list. I do a traditional Italian Bacala and have for fifty odd years but this sounds delicious.
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  • efitobx 7 years ago
    My mom's a Newfie too.
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    " It was excellent "
    allforjett ate it and said...
    A Newfoundland born & bred gal myself! I too miss my mom's fish cakes and your recipe reminds me of thank you. They were delicious!
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  • kristopher 7 years ago
    These look sooo good! Great post :)
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