Spanish Fish Cakes
Makes 6 cakes
These delicious fish cakes are made with cod, (bacalao) and are so easy to make that they are now part of my weekend entertaining repertoire. I love them made in thimble size for hors d'oeuvres and shaped as cakes for an elegant first course. I make them with my Classic Lemon Mayonnaise to add extra lemon flavor.
1/2 lb cod, de boned
1 large Idaho potato
1 tablespoon Classic Lemon Mayonnaise, more for serving
3 tablespoons (about 1/2) Spanish onion, diced
2 tablespoons parsley, chopped
1 cup breadcrumbs
Olive oil for frying
Cook the cod in the microwave for 3 minutes until opaque. In a pot, boil the potatoes until soft. Mash with the egg until smooth and add the diced onions, parsley, mayonnaise and cod. Let cool.
Using two spoons or your clean hands, make patties and dredge with the breadcrumbs. Sauté the cakes in hot olive oil and serve hot with extra mayonnaise on the side.