Cod Cake Correction

Apologies to Viking readers who discovered the Lofoten Cod Cake recipe (p. 25) in our June issue was incorrect. Here’s one to try instead. I tested the following recipe last night in my own kitchen, and my family thought these cod cakes were very tasty! I used frozen cod, which worked fine. Just make sure the fish is completely thawed and excess moisture is blotted with paper towels. I’ve also reduced the amount of salt called for in the original recipe.

Cod Cakes

2¼ pounds cod filet
2 teaspoons salt
¾ cup whole milk
½ cup onion, finely chopped
chives (to taste)
2 tablespoons potato flour
freshly ground black pepper
oil and butter for frying

1. Put fish in food processor along with salt. Salt will act as a binder. Transfer to a bowl and add in the rest of the ingredients: milk, chopped onion, a few chives, potato flour and freshly ground pepper. Mix well.

2. Form the dough into patties. Heat oil (or half oil, half butter) over medium-high heat. Fry on both sides until golden brown. Drain on paper towels before serving.

Photo courtesy of Nancy Bundt.