Gorete's Amazing Codfish Cakes Recipe
Ingredients
Directions
- Rinse the salt off of the cod fish.
- Cover the cod with cold water and soak for 24 hours, changing water two or three times.
- Drain off the water.
- In a saucepan, cover the cod with cold water and bring to a boil.
- Reduce the heat and simmer for 10 to 15 minutes or until tender.
- Drain, and when cool enough to handle, remove any skin and bones, then shred it.
- In a saucepan, boil the peeled potatoes in salted water with 2 garlic cloves and hot pepper flakes just until tender, then drain and mash.
- In a large bowl, combine all of the ingredients until well mixed using a hand mixer.
- Taste it, and adjust the salt and pepper if needed.
- Heat frying pan and add a bit of oil.
- Form a small patty and fry over medium heat.
- When the bottom turns golden brown, flip and fry the other side.
- Continue making the cakes, stirring the mixture often, adding oil as needed.
- Drain the cakes on paper towels.
- Cakes can be served hot or at room temperature.
Adapted from a Recipe by: Chef Gorete, food.com
Nutritional Facts (Per Serving)
Frequently Asked Questions
Yes, you can use fresh cod, but the flavor and texture will be different. If you choose fresh cod, skip the soaking in water and boiling steps for the salt cod, and simply cook the fresh cod until flaky. You may need to adjust the seasoning since fresh fish is less salty than salt cod.
To store leftovers, allow the codfish cakes to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days or frozen for up to 2 months. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through, or re-fry them in a little oil to bring back the crispness.
For a low-carb version, you can substitute mashed cauliflower for the potatoes. Simply steam and mash the cauliflower until creamy, then mix with the other ingredients as directed in the recipe.
Recommended Drink Pairings
Wine
Portuguese: Vinho Verde - This light and refreshing wine complements the savory flavors of codfish cakes while enhancing the dish's herbal notes from parsley and green onions.
General: Sauvignon Blanc - A crisp Sauvignon Blanc provides a zesty acidity that pairs well with the richness of the codfish and the spices in the dish.
Beer
Portuguese: Sagres Lager - This light and slightly bitter lager balances the richness of the codfish cakes, making it an ideal pairing.
General: Pilsner - A classic Pilsner offers a clean, refreshing taste that cuts through the oiliness of the fried cakes.
Other Beverages
Cold Brew Coffee: The smooth and slightly nutty flavor of cold brew coffee provides a delightful contrast to the savory elements of the dish.
You might also like
Gorete's baked cod with potatoes, is a fish dish with yummy potatoes.
| Level of Difficulty | Easy |
| Servings | 4 |
Gorete's spicy piri piri shrimp (camarões com piri piri), is a family favorite. We serve it with...
| Level of Difficulty | Easy |
| Servings | 4 |
This deliciously tasty fish stew (guisado de peixe), is the perfect dish on a cold day.
| Level of Difficulty | Easy |
| Servings | 4 |
Comments (6) Add a comment
I have had no luck finding salted cod. I will attempt this recipe with fresh cod instead. My question refers to the method. Is there an air fryer option, and if so, what adjustments would I need to make it work?
