Ginger Cod Cakes

Ingredients

• 2 cups salt cod
• 2 large baking potatoes
• 1 egg
• 2 teaspoons ground ginger
• ½ teaspoon black pepper
• ¼ teaspoon salt
• 1 tablespoon butter
• 1 cup toasted bread crumbs, lightly seasoned with additional salt and pepper

Four servings

Preparation

1. Soak the salt cod in three changes of cold water for one hour. Remove skin and use a sharp knife to chop the fish. Rinse again, drain, pat dry and set the fish aside.
2. Peel the potatoes and boil them until tender, about 25 minutes. Remove, drain and cool under cold running water until the potatoes are cool enough to handle. Using a ricer or a fork, gently flake the potatoes.
3. Place the potatoes, fish, egg, ginger and black pepper in a bowl and use a fork to thoroughly combine the ingredients. Add salt to taste and set aside.
4. Melt half the butter in a large nonstick skillet over medium-high heat. Form the mixture into 8 4-inch patties and press them into the bread crumbs, completely coating each patty. Fry over medium heat until golden on each side, about 4 minutes per side. Remove from pan, drain well on paper towels and serve.

1 hour 45 minutes