Recipe - Idas Fish Cakes

1 pound Boneless cod
1 lg Potato; cut into small
chunks
1 lg Carrot; cut into thin slices
1 lg Onion; cut or sliced up
Salt & pepper to taste
One fourth teaspoon 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 handheld 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!

Posted to TNT Recipes Digest, Vol 01, Nr 961 by CZYV41F@prodigy.com (
DEBORAH LEE) on Jan 25, 1998