I bring you a dish I believe can quickly become part of our go-to dishes: codfish and potato fritters. You, too, should add it to your dinner menu.

For the dressing – 1 cup unsweetened low-fat yogurt – 2 teaspoons capers – ½ teaspoon salt – ¼ teaspoon white granulated sugar – ¼ teaspoon cayenne pepper  For the fish cake – 9 ounces of cod fish fillets [0.9 kg] – ¾ pound waxy potatoes [0.34 kg] – 1 small red onion – 2 tablespoons chopped cilantro or green onion (extra to garnish) – 1 teaspoon salt – ¼ teaspoon freshly cracked black pepper – 1 large egg – ¼ cup vegetable oil for frying


Combine yogurt, capers, salt, sugar, and cayenne pepper. Mix well, and let it rest in the fridge while you finish cooking the fish cakes.

Step 1:

Dice the fish fillets and mince them in a food processor.

Step 2:

Peel the potatoes and grate them using the coarsest side of the box grater. Grate the onion on the same side.

Step 3:

Heat half the oil over medium-low heat in a large, non-stick frying pan. Fry the codfish and potato mixture by forming small patties with two tablespoons of the patties, never more than three at a time. Once brown on the bottom side, flip carefully and cook until golden brown all over. When you've gone through half of the mixture, add the remaining oil to the pan and heat again. Continue with the process until there is no more mixture.

Step 4:

Place on a plate covered with a paper towel to absorb excess oil. Serve alongside the yogurt dressing, garnish with cilantro or green onion.

Step 5:

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