4 Serves
520 Mins
Prepare the salt cod by soaking it in cold water for 6 to 8 hours, changing the water periodically. Drain, rinse, pat dry, and shred the fish into small pieces.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin E
5 mg / 15 mgVitamin K
76 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
11 µg / 2.4 µgFolate
92 µg / 400 µgCalcium
261 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
216 mg / 420 mgPhosphorus
1224 mg / 1,250 mgPotassium
2710 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
201 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
228 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Boil the potatoes in a saucepan until tender, then drain and return to the heat briefly to evaporate excess moisture. Mash the potatoes until smooth and whisk in the butter.
Combine the shredded cod, mashed potatoes, green onion, cilantro, olives, egg white, sesame oil, salt, garlic, ginger, and black pepper in a large bowl.
In a separate chilled bowl, whip the heavy cream until soft peaks form, then gently fold it into the cod and potato mixture.
Shape the mixture into oval fish cakes using two spoons. Dip each cake into beaten egg, then coat thoroughly with breadcrumbs.
Heat vegetable oil in a skillet over medium heat. Fry the fish cakes in batches until golden brown on both sides, then drain on paper towels.
10
g60
g22
g.jpg&w=3840&q=75)
Tunisian