1 lb Boneless cod
1 lg Potato; cut into small
-chunks
1 lg Carrot; cut into thin slices
1 lg Onion; sliced
Salt & pepper to taste
1/4 ts Ground ginger
1 Egg; lightly beaten
Matzoh meal
Vegetable oil for sauteeing
These aren’t salmon patties (although you could substitute salmon for the
codfish, but I’ve never tried that. I adore them just the way they are!).
They are WONDERFUL! This is my grandmother’s recipe… with a bit of an
adaptation from me. The original is made with matzoh meal (matzoh made into
crumbs)…if you cannot get that, I’d think the closest substitution would
be fat free/salt free saltine cracker crumbs. Some of the ingredients are
left to judgement. But do give this a try.
In a medium saucepan with a cover, place cut up vegetables. Lay fish on
top, and sprinkle with about 1 teaspoon salt & pepper to taste. Pour enough
water over this to just barely cover vegetables and just touch the fish.
Bring water to a boil, lower heat to a simmer, cover, and simmer about 1/2
hour to 45 minutes until vegetables are soft and fish is cooked through.
(Check during cooking….if water has cooked away, add some more so veggies
& fish can steam and not burn). Drain and put fish/vegetable mixture in a
large bowl. Let cool.
Using a hand-held chopping utensil or potato masher, chop/mash fish mixture
until mashed together. Add the ginger, the egg and matzoh meal (start with
about 1/3 cup…add more in small handfulls until mixture is just firm
enough to make into patties). Adjust seasoning with more salt & pepper and
ginger if desired.
Put additional matzoh meal into a flat plate or shallow bowl. Make fish
mixture into patties and coat in matzoh meal. Fry in about 1/8 to 1/4″ hot
oil on medium heat, turning once, until lightly browned and cooked through.
These are just as wonderful (even better, some say) cold the next day!
Yields
1 Servings
