Newfoundland Cod Cakes

  • Prep Time: 15 mins
  • Total Time: 25 mins
  • Yield: 10Cod cakes
  • About This Recipe

    “A dear “Newfie” friend used to make these for me and I love them. Cut back on the oil in the skillet for a skinny version. To be really authentic serve these cod cakes with baked beans.You may use left over mashed potatoes but they will produce a softer pattie. Just boil your potatoes and mash them with nothing added.”

    Ingredients

  • 1smallonion, chopped
  • 8sprigsparsley, chopped
  • 2cupspotatoes, mashed
  • 2eggs, beaten
  • 3tablespoonsbutter, melted
  • 1lbcod, steamed until flakey
  • 3/4 cupseasoned bread crumbs
  • 1/3 cuplite olive oil
  • salt and pepper
  • Directions

  • Mix potatoes, onion, parsley,butter & eggs.
  • Stir until thoroughly mixed.
  • Add cod, breaking it apart with a fork, mix well.
  • Shape mixture into 3″ patties.
  • Coat with seasoned crumbs.
  • In a skillet fry the patties in the oil, 4-5 minutes each side until they are golden brown.
  • Reviews

  • “This is INCREDIBLE! My mother,who is not a fish fan,had to have some of this,it was sooo good!I served it with homehade “chips” and it was perfect!No question,this will become a regular meal in our home! Very pleased! Thanks for sharing! 8)”

  • “These cod cakes were just wonderful. I followed your recipe exactly and the cakes had a nice crisp coating. Very tender on the inside. I served with cole slaw and baked beans actually. Cheers to the Newfie’s. Thanks Bergy.”

  • “I’m from Newfoundland and wanted to take cod cakes to a pot luck, and these were perfect. The only change I made was to use salt cod, soaked, which is more traditional in my family. Thanks for posting!”

  • “I’m impressed with the crisp coating and how they fry up without sticking–even when using minimal oil for the “skinny” version.This recipe has a perfect balance among the ingredients.Quick, easy, and very tasty.”

  • “Awesome! I used leftover mashed potatoes because I needed to use them up, and they were a little hard to handle, but they stayed in one piece. I left the parsley and onions out of the first couple of batches to try and get my super picky children to eat them. I told them they were called “kid cakes” (because the word “fish” would have made them suspicious) and they chowed down. I’ll definitely be making these again. Thanks!”

  • “This recipe rocks.Best way I have had cod yet. Thanks for sharing this one Bergy!”

  • “These were just fantastic!Loved the seasoned breadcrumbs.It just made them so tasty.They were so nice and crispy.Will be making these from now on.Thanks for posting such a lovely recipe.”

  • “Have also made these using sweet potatoes with red pepper and corn added to the mix!Any fish works great including Salmon.The girlfriend enjoys here with imitation crab.We have about 20lbs of bluegill in our freezer and this recipe is perfect for using some up.”

  • “Thank you so much!I’m from NS, and having these last night was like a big blast from the past for me.Thank you for sharing!”

  • “amazing”

  • “These were wonderfull!”

  • “Some shockin’ good!”

  • “Soooo good! Really. Trying to stay away from meat and tired of just fish fillets. Would be awesome with any white fish, but I used Cod. Followed the reipe exactly. Added tartar sauce. YUMMY! Thanks Hates2cook!”

  • “Great recipe for leftover mashed potatoes!I’m on a no grain diet so I used crushed kettle salt n cracked pepper potato chips instead of bread crumbs and it was excellent and so easy!My husband ate 8 cakes in one sitting and I had to fight him off of my 2!I will definitely be making these again!”

  • “Oh Bergy!These wonderful little cakes are awesome.Fast and easy to put together.We only get frozen fish where we live (yuck).So I am tired of trying new recipes to help with the lack of quality. But with this recipe, it is not a problem.I did add 3 cloves of garlic, and seasoned fresh bread crumbs with Smash Seasoning(318441). It has no salt!I made tartar sauce to go with it (56860).Thank you for sharing this great recipe!”

  • “A delicious downeast dinner tonight!!I added both parsley and summer savoury. I used salt cod fish which I soaked overnight to remove some of the salt andsimmered the fish until tender, then followed the recipe as written. I added some freshly ground pepper, did not add any salt. Served with baked beans, hmmmmm, hmmmmm good!”

  • “I was uncertain about the mashed potatos, whether to add my usual milk, butter, etc., so I made them the way I always do.I wonder if I should have just mashed them and left out the milk, etc. because the cakes were very soggy.It was all I could do to get them into the pan in one piece.I’m guessing I should have just smashed them and not actually made mashed potatos.My mom used to make similar potato patties with left-over mashed potatos (hers were also pretty soft and hard to handle.)The taste was good, but kind of bland. There was almost no fish taste here, so if you don’t like fish these would be a good choice.If I make these again, I’ll add some extra seasonings (maybe cajun spice or garlic) to perk these up.These would also benefit from some tartar sauce or similar tasty add-on.I wonder if you coated them in crushed potato chips if that would be an improvement?Hmmmm.Maybe I’ll try that next time.”

  • “Delicious!I also through in some spicy seasoning I had and my husband and I loved it!!Thanks!”

  • “Very good. I changed it up a bit, did half green onions and half regular onion. Also used 1 tsp of italian seasoning and 1 tsp of cajun seasoning. Didn’t have any parsley and I didn’t really have any bread crumbs so I coated in seasoned flour. Yummy and the kids liked it. The cakes were a little mushy before coating so I did make 1 piece of toast and grind it in the coffee grinder and added that to make them firmer (could of been short on the potatoes).Will make again, served with some beans and rice and tarter sauce.”

  • “Great Recipe.Both my husband and 2 year old loved these.”

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