Ginger Cod Cakes Recipes

Steps:

• Preheat oven to 325 degrees with a rack set in the center. Generously butter an 8-inch round, 3-inch high springform pan. Line bottom with parchment paper and place on baking sheet.
• In a medium bowl, whisk together flour, baking powder, ground ginger, cinnamon, cloves, and salt. In a small saucepan, stir together boiling water, molasses, and baking soda until molasses has completely dissolved.
• Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until light and fluffy, about 3 minutes, scraping down sides of bowl as necessary. Reduce speed to medium-low and add egg; mix until combined. Add grated ginger and mix to combine.
• Add flour mixture in three additions, alternating with the molasses mixture, scraping down sides as necessary. Batter will be very wet. Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Let cool slightly before removing ring from springform pan; serve warm.

Steps:

• Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
• Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
• Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
• Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• Boil the potato in salted water to cover until it is tender but not mushy, 30 to 40 minutes.
• Meanwhile, put the fish in a skillet that can later be covered. Add water to cover, salt the water, and bring to a boil over high heat. Cover, turn off the heat, and set a timer for 10 minutes. Use a slotted spoon to transfer the fish to a bowl.
• When the potato is done, peel it and mash it with the fish. Add the ginger, cilantro, and chile along with some salt and pepper to taste and work the mixture with your hands until it is well blended. Shape into 8 equal burger-shaped patties.
• Preheat the broiler and set the rack about 4 inches from the heat source. Brush the patties on both sides with the oil, then place on a nonstick baking sheet. Broil carefully until nicely browned on top, then turn and brown on the other side. Sprinkle with more cilantro and serve hot, with lime wedges.
• Variations
• Panfried Fish Cakes: Increase the oil to 1/3 cup, or more if necessary. Heat about 1/16 inch oil in a large skillet over medium-high heat. When it is hot (a pinch of the fish mixture will sizzle immediately), add the cakes. Cook, turning once, until brown on both sides, about 10 minutes total.
• Substitute minced garlic, shallot, scallion, or onion for the ginger and parsley for the cilantro.
• Season with a grating of nutmeg or a teaspoon or more of curry powder (in place of the seasonings in the original recipe).
• Add 1/4 cup or more sour cream and a little butter to the potato as you mash it.
• Add minced yellow or red bell pepper to the mix.
• Serve with Mayonnaise (page 305) or tartar sauce (page 306), Worcestershire sauce, or any other condiment