Traditional Newfoundland Fish Cakes - Bonita's Kitchen

  • Published on:  11/24/2015
  • Welcome to Bonita's Kitchen! Today we will be making Traditional Newfoundland fish cake, made with salted cod, hard bread and so much more.


    11/2 Cups salt cod
    4 Tbsp. Butter
    3 Tsp. Olive oil
    1 Medium onion
    6 Medium Potato
    1 Lg. Egg
    2 Tbsp Savoury

    ( sea salt optional )

    Water for boiling fish and potatoes and soaking fish over night.


    Soak your salt cod overnight, then drain off water.

    In medium boiler half full with water add your fish,
    medium boiler half full with water 1/2 tsp sea salt ( optional).
    1/2 medium onion, then add your potatoes.

    In a frying pan add 1 tsp butter, 1 tsp olive oil melt then add the remaining 1/2 medium chopped onion, fry until golden brown.

    When fish and potatoes are cooked drain off water. You will need a large bowl to add your potatoes, sauté onion, savoury, egg, pepper then mash together.

    Before adding your fish, flake it apart with a fork make sure there are no bones in your fish.
    After you have all your fish flaked apart add to your bowl continue mashing to mix all your ingredients together.

    In a small bowl add 1/2 cup of flour, then start scooping your mixture up with a ice cream scoop, to make equal helpings. Form each scoop of fish mixture into a flat patty then roll it in your flour and put to the side on a plate until all your fish cakes have been made.

    Pre heat a medium frying pan add 1 tsp. Butter and 1 tsp. Olive oil put about four fish cake in it and let fry until golden brown on each side.

    This mixture makes 12 medium size fish cakes. If you would like more double your recipe.

    If you only need to fry some of your fish cakes you can freeze the rest in freezer bags and date the bags to use another time.

    Please note: You can fry fat pork in little pieces with another medium chopped onion , this is called scrunchins. This can be put over the top of your fish cakes.

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