If you make your own fish cakes,,what is the ratio of potato to fish you use for best results?
I am going to go and buy some salted cod today, I think that gives the best flavor for fish cakes, what do you use?
1 1/2 cups shredded codfish, 4 medium-sized potatoes, 1 beaten egg, 1/3 cup light cream, plus seasoning, etc.
I used 2 potatoes to l lb. of fish in the Portuguese Bluefish Cakes I posted (New Recipe Review - September). The potatoes were peeled, cooked whole and shredded into the fish mixture. I liked the result.
I used to make salmon cakes with mashed potatoes, but I've started using cracker crumbs instead and they hold together better than when I used potatoes, so I haven't gone back. Here's my recipe for salmon cakes:
SALMON CAKES (makes 4)
1 large can (14 3/4 oz) red salmon, drained well and flaked
4 chopped scallions
1/3 cup chopped fresh parsley
2 eggs, beaten
1 1/4 cup saltine cracker crumbs
2 Tbsp. mayo
1 Tbsp. dijon mustard
salt & pepper to taste.
Form into 4 patties, fry in a butter/olive oil combo until browned and heated through.
For salmon cakes, about half and half. I like to add chopped gherkins, capers and a good spoon of mayo too.
For "real fish cakes"...which to means with salt cod, I use about half and half...by eyeball not my level measuring cup, soaked and rinsed salted cod with an egg, or 2 and cracker crumbs to coat.
Clarification, please. I'm in California and not familiar with salt cod.
sushipup, here it's also known as "baccala". It's fish that has been cured/preserved with salt and it must be soaked and rinsed before using. The Italian families that Elery knew ate it as a Christmas Eve dish, either with pasta and tomatoes or fried.
I've never made fish cakes with potatoes, but I'm sure I'd like them that way, I've never met a potato that I didn't like.
I have heard of baccala from a friend originally from Trinidad and someone else from Puerto Rico. They say it's hard to find here. I can get nice fresh fish here. ;-)