Baccala Cakes

Baccala is a staple for most when it comes to the Feast of the Seven Fishes. Baccala is salted dried cod. Salting is the oldest method of preservation. This process locks in nutrients and increases flavor. But cooking with it can be a challenge. Below is my favorite way to use baccala.

Baccala Cakes (Yield about 18-24 cakes)

2# baccala (cut into 3-4” pieces)

4 medium red potatoes

1 small yellow onion grated

1/2 cup parsley chopped

Salt and pepper to taste

Start soaking the baccala in water for 24-48 hours. Change the water every 4-6 hours. After the first 24 hours, boil a small piece and taste for salt. If the baccala is still too salty continue to soak for the next 24 hours. After the baccala has finished soaking, boil until tender and flakes apart easily. Drain and shred with a fork while still warm.

Boil the potatoes until very soft. I like to leave the skins on for color and texture. Once the potatoes are soft, drain and smash them into a rough mashed potato texture. Mix in the baccala and grated onion, parsley, salt and pepper. Chill in the fridge until the mixture firms up.

Once the baccala mixture is firm start forming your cakes. I like to take a scoop big enough to fit in the palm of my hand. I cup my hand and press the mixture into an oval shape making sure to flatten the top and bottom. Once you’ve formed the cakes heat a pan with oil or butter (whichever you prefer). I usually use ghee for the extra nutty flavor. When the pan is hot add the cakes. Careful not overfill the pan or you won’t be able to flip them. Let them brown on medium heat until golden and they release from the pan. Flip and brown on the second side.

Serve with tartar sauce or horseradish sauce.