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Name: Codfish Cakes
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 c Finely-chopped onion; 1/4 c Chopped fresh coriander; 6 Eggs; 1/2 lb Salt cod; 2 ts Paprika; 2 dr Tabasco sauce; or to taste; 2 Garlic crushed; Black Pepper freshly ground; 1/2 c Olive oil; plus more for; 1/2 ts Chopped fresh mint leaves; 1 tb Chopped fresh parsley; Salt to taste; 2 c Bread crumbs; coarse

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INGREDIENTS

1 c Finely-chopped onion
1/4 c Chopped fresh coriander
6 Eggs
1/2 lb Salt cod
2 ts Paprika
2 dr Tabasco sauce; or to taste
2 Garlic ; crushed
Black Pepper ; freshly ground
1/2 c Olive oil; plus more for
1/2 ts Chopped fresh mint leaves
1 tb Chopped fresh parsley
Salt ; to taste
2 c Bread crumbs; coarse

INSTRUCTIONS

Rinse the cod several times in cold water. Place in a large stainless-steel bowl and soak it for 18 to 24 hours in plenty of cold water. Change the water several times. Drain the cod and place it in a saucepan and just cover it with fresh water. Bring to a boil and simmer, uncovered, for 20 minutes. Drain, debone and flake the cod. In a large bowl beat together the olive oil and bread crumbs. Mix very well, then add the cod and the remaining ingredients except the eggs. Mix until well-blended, then form into 6 patties, each about 3 1/2 inches around by 1/2 inch thick. Pan-fry in a little olive oil until golden brown on both sides. Keep warm in the oven while you poach 6 eggs (do not overcook eggs). Serve each fish cake topped with a poached egg. Comments: The Portuguese have always had salted cod to fall back on during tough times. This fish became very popular with immigrants from these ethnic groups for two reasons. First, the fish tasted like the old country and, second, they could afford little else. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-12-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-10-1994 Recipe by: Jeff Smith

NOTES

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Codfish Cakes

1 c Finely-chopped onion
1/4 c Chopped fresh coriander
6 Eggs
1/2 lb Salt cod
2 ts Paprika
2 dr Tabasco sauce; or to taste
2 Garlic crushed
 Black Pepper freshly ground
1/2 c Olive oil; plus more for
1/2 ts Chopped fresh mint leaves
1 tb Chopped fresh parsley
 Salt to taste
2 c Bread crumbs; coarse

Rinse the cod several times in cold water. Place in a large  stainless-steel bowl and soak it for 18 to 24 hours in plenty of cold  water. Change the water several times. Drain the cod and place it in  a saucepan and just cover it with fresh water. Bring to a boil and  simmer, uncovered, for 20 minutes. Drain, debone and flake the cod.  In a large bowl beat together the olive oil and bread crumbs. Mix  very well, then add the cod and the remaining ingredients except the  eggs. Mix until well-blended, then form into 6 patties, each about 3  1/2 inches around by 1/2 inch thick. Pan-fry in a little olive oil  until golden brown on both sides. Keep warm in the oven while you  poach 6 eggs (do not overcook eggs). Serve each fish cake topped with  a poached egg.    Comments: The Portuguese have always had salted cod to fall back on  during tough times. This fish became very popular with immigrants  from these ethnic groups for two reasons. First, the fish tasted like  the old country and, second, they could afford little else.    Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-12-1992  issue - The Springfield Union-News    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    07-10-1994    Recipe by: Jeff Smith

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Nutrition

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Serving Size: 1 Serving (293g)
Recipe Makes: 6 servings

Calories: 400
Calories from Fat: 229 (57%)

Amt Per Serving		% DV

	Total Fat 25.4g	34 %
	Saturated Fat 7.8g	39 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 3.7g
Cholesterol 1073.8mg		330 %
Sodium 374.3mg		13 %
Potassium 603.6mg		16 %
Total Carbohydrate 4.2g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 3.3g
Protein 38.9g		56 %
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Calories per serving: 400

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