Codfish Cakes with Potato [Video+Recipe]
Serving: 6 servings
Ingredients
For the dressing
- 1 cup low-fat unsweetened yogurt
- 2 teaspoons caper
- ½ teaspoon salt
- ¼ teaspoon sugar (white, granulated)
- ¼ teaspoon cayenne pepper
For the fritters
- 9 onces bacalao (salted codfish)
- ¾ pound waxy potatoes
- 1 red onion (small)
- 2 tablespoons chopped cilantro
- 1 teaspoon salt
- ¼ teaspoon pepper (freshly-cracked, or ground)
- 1 egg (large)
- ¼ cup oil for frying
Instructions
1. Mixing the dressing
- Combine yogurt, capers, salt, sugar, and cayenne pepper.Mix well, and let it rest in the fridge while you finish cooking the fish cakes.
2. Grating potatoes
- Peel the potatoes and grate them using the coarsest side of the box grater.Grate the onion on the same side.
3. Mincing fish in food processor
- Dice the fish fillets and mince them in a food processor.
4. Mixing ingredients
- In a bowl, combine the cod and grated potato, onion, parsley, salt, pepper, and egg.Mix well.
5. Frying
- 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.
6. Serving
- Place on a plate covered with a paper towel to absorb excess oil.Serve alongside the yogurt dressing.
Nutrition
Calories: 194kcal
