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Ingredientes
- 1 x 10 ounces th salt cod
- 8 ounce Floury potatoes Butter Lowfat milk
- 3 x Heaped Tbsp. finely minced parsley
- 1 x Heaped Tbsp. finely minced mint Freshly grnd black pepper
- 3 x Large eggs, separated
- 1 Tbsp. Port Oil for deep frying
Direcciones
- A day or possibly two before making the fish cakes, put the cod to soak in cool water. Change the water four or possibly five times during this period.
- Drain the cod and rinse it well under cool running water. Cover with fresh water in a saucepan, bring to a boil and simmer for 20 min or possibly till cod is soft. While the cod is simmering, cook the potatoes in their skins, then peel and mash with butter and lowfat milk. When the cod is ready, drain it thoroughly and remove the skin and bones. Shred the cod with a couple of forks. Add in the creamed potatoes, parsley, mint, pepper and egg yolks, and the port. Mix thoroughly. Whisk the egg whites till stiff, then fold into the cod mix. Take a lump of the mix, about the size of a small egg, and mold it in your hand to make a torpedo shape. Deep fry in 375 degree oil till crisp and brown all over. Drain on paper towel and serve warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 161g | |
| Calories 216 | |
| Calories from Fat 133 | 62% |
| Total Fat 14.8g | 19% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 625mg | 208% |
| Sodium 214mg | 9% |
| Potassium 269mg | 8% |
| Total Carbs 2.02g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.23g | 1% |
| Protein 19.0g | 30% |
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