Codfish Cakes

OUTERBRIDGE PEPPERS LTD. • P.O. Box FL 85 FL BX Bermuda
Tel:441-296-4451 • Fax: 441-296-4851 • Email: peppers@ibl.bm

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"CODFISH CAKES" - Makes 12

Try codfish balls too! Drop mixture by spoonfuls into deep fat and remove when lightly browned. Or roll into small balls, deep fry, and serve cold on a toothpick with a banana slice – great appetizer!

1		Pound salt cod
6		Medium potatoes, mashed (with some of the light cream and butter)
4		Tablespoons light cream
4		Tablespoons butter, softened
4		Tablespoons parsley, finely chopped
1		Tablespoon fresh thyme
1		Medium onion, chopped
		Freshly ground pepper to taste
2		Tablespoons Outerbridge’s Original Sherry Rum Peppers Sauce
6		Tablespoons vegetable oil

Preheat oven to warm, or lowest setting. Soak cod overnight (or for at least 10 hours) in several changes of fresh water. Cook, simmering, in water to cover, for about 10 – 15 minutes or until meat flakes apart. Flake codfish and combine with all ingredients (except oil). Blend well. Pat into 2 ½-inch cakes.

In a large frying pan, heat half the oil and over medium-high heat, fry as many cakes as fit without having them touch. When golden brown, remove and keep warm in oven. Repeat process until all cakes are browned. Serve, and have a bottle of Outerbridge’s Original Sherry Rum Peppers Sauce on the table for those who like it a little hotter!