Italian Codfish Cakes For Dinner

 

Italian Codfish Cakes

Makes 6 cakes. I often double the recipe for another dinner. You can also use leftover cooked cod.

Ingredients

1 l of cod fillets

1 teaspoon salt

1 lb potatoes

1 egg, beaten

1/4 cup chopped fresh parsley

2 garlic cloves, finely chopped

1/4 cup minced onion

1/2 teaspoon pepper

Breading

1 cup of flour

1 egg beaten with 1 tablespoon of water

1 cup Italian seasoned bread crumbs

Olive oil, for frying

Directions

Cooking the fish

Place the cod in a skillet and cover with water. Bring to a simmer and cook for 10 minutes. Drain and cool. Flake the fish with a fork and place it in a mixing bowl.

Boil and mash the potatoes and add to the bowl with the fish.  Add 1 beaten egg, garlic, onion, salt, pepper, and parsley. Mix well. Form into six 4-inch patties. Place on a piece of waxed paper-covered tray.

Prepare the breading

Place the flour in a shallow bowl, the egg and water in a second dish, and the bread crumbs in a third.

Dredge each cake in flour, egg, and breadcrumbs. Return to the tray. If time allows, place the cakes in the refrigerator for several hours before cooking.

When ready to cook.

Heat enough oil in a large skillet to cover the bottom of the pan. Fry the fish cakes until brown on the bottom,3-4 minutes, and turn the cakes over and fry 3=4 minutes more.

Serve with lemon wedges.

Oven cooked

Preheat the oven to 425 degrees F.

Cover a baking sheet with foil and coat with olive oil.

Place codfish cakes on the prepared Pan and bake for 30 minutes, turning the cakes over after 15 minutes.

Spaghetti with Zucchini and Fresh Tomato  Sauce

Ingredients

8 oz spaghetti, cooked and drained

Salt

⅓ cup olive oil 

4 garlic cloves, chopped 

1 small zucchini, diced 

12 cherry or grape tomatoes, sliced

¼ teaspoon dried oregano

½ teaspoon red chili flakes

Fresh basil 

Parmesan cheese 

Directions 

Hear the oil in the empty pasta pot and add the garlic, zucchini, and tomatoes.

Sauté for a few months until the vegetables are hot. Add the seasonings and then the cooked spaghetti. Stir over low heat until blended.

Serve with cheese and the codfish cakes.