Codfish Cakes

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Soak the codfish all night, then scald for ten minutes; put to it an equal quantity of potatoes boiled and mashed; moisten it with beaten eggs, a bit of butter and a little pepper; form it into round cakes, about half an inch thick, roll them each one in flour, and fry in hot lard until they are a delicate brown. The lard must be boiling, and the cakes fried gently.