Recipes
Herbed Codfish Cakes
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Our traditional fish cakes make a savory and easy week night supper. Arrowhead Mills Rice Flour keeps the cakes crisp and tender.
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- Yield:
- 40
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- Ingredients:
- ¾ pound dried salt cod
- 1 Cup Arrowhead Mills Rice Flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon of turmeric powder
- 1 Cup finely chopped onion
- 2 green onions chopped
- ¼ Cup cilantro chopped
- 1 garlic clove minced
- ¼ teaspoon scotch bonnet chili (be very careful when handling)
- ¾ Cup milk
- 1 large egg
- Canola oil (for frying)
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- Directions:
- Place fish in a large bowl, pour enough cold water into the bowl to soak the fish for 4 hours.
- Soak for 4 hours. Drain, cover with cold water and refrigerate overnight. Drain fish and shred finely.
- Measure 2 cups of shredded salt cod and set aside in a medium bowl.
- Combine egg and milk in a small bowl and set aside.
- Combine rice with baking soda add in salt, pepper and turmeric, stir in flaked cod, onion, green onion, garlic, cilantro and chili, stir in egg mixture.
- Pour oil into a heavy skillet fill until you have oil is ¼ inch deep in skillet
- Carefully place rounded tablespoons of the batter into the hot oil and sauté cake until golden, about 2 minutes, remove with slotted spoon and drain on paper towel. Can be re-warmed in oven.
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