Today I’m going to show you one of my favourite recipes that I do for Easter – Bermuda-style Codfish Cakes with a Bulgarian twist!
Read more about this recipe and watch a video of how to prepare it yourself.
1 lb cod fish soaked in water overnight or boiled 3 times in fresh water to take the saltiness away and boiled
1 lb potatoes peeled and boiled
5 tbsp butter
1 tsp curry powder yellow
1 tsp Black pepper
2 tbsp chopped garlic
1/2 cup of red or white onion your choice
2 tbsp dill
1 cup chopped parsley
1/3 cup sliced scallions green part only
1 cup bread crumbs- in case the mixture is too wet add the breadcrumbs to absorb the moisture
Boil the fish for 1 1/2 hours.
Boil the potatoes until soft.
Drain the fish and potatoes and mix in together.
Add the butter and mash all.
In a separate bowl, beat the eggs and add thyme, curry and black pepper.
Pour the wet ingredients to the fish mixture.
Add dill, parsley, scallions, onion and garlic.
If the mixture is too wet, add breadcrumbs.
Prepare pan with baking paper. Sprinkle with sunflower oil and make balls from the mixture.
After it’s finished put the pan in the fridge for 30 minutes.
Heat sunflower oil in a frying pan.
Take the fish balls out of the fridge and roll them in flour.
Shake them to get rid of the extra flour and put in the frying pan.
Fry until nice and golden on all sides. Take them out of the pan and rest on plate with paper towel to soak the grease away.
Serve on a hot cross bun with your fav toppings.