Codfish Cakes with Pineapple Salsa

Name: Codfish Cakes with Pineapple Salsa
Yield: 8 to 10 portions
Ingredients: 2 tablespoons dried bread crumbs; 1 clove garlic, minced; 1 egg, lightly beaten; 1 egg, lightly beaten; ½ teaspoon curry powder; ½ teaspoon salt; 1 teaspoon Worcestershire sauce; ½ teaspoon dried thyme leaves, crumbled; 1½ cups Pineapple Salsa; ¼ teaspoon dried red pepper flakes; Vegetable oil for deep-frying; ¼ cup shredded coconut; ¼ cup Chopped onion; 8 ounces codfish fillet, skinned

Preparation info

8 to 10
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Spicy cod cakes cooled with the sweetness of pineapple. These would be great with any firm fish—a terrific variation for fish cakes.

Ingredients

8 ounces codfish fillet, skinned
¼ cup shredded coconut
¼ cup

Starter
Pescatarian
Spicy

Method

Purée the codfish in a food processor until smooth. Transfer the purée to a mixing bowl.
Stir in the remaining ingredients (except oil and salsa), and shape the mixture into ten 2 inch patties.
Heat the oil to 360°F in a deep-fryer or large saucepan.