Yields
6 servings
Recipe courtesy of Christine’s Mom, Georgia.
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ingredients
7
oz salt cod
3
egg
3
Tbsp flour
1
large Yukon Gold potato, cooked, riced
salt and pepper, to taste
3
green onion, finely, chopped
1
Tbsp chopped fresh Italian parsley
½
cup vegetable oil
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directions
Step 1
Soak salt cod in water for 2 days. Change the water 3 times a day. Coarsely chop the fish and place in a bowl.
Step 2
Mix in the eggs, flour and riced potato. Add the chopped green onions and parsley. The mixture should not be too wet.
Step 3
Heat 1/2 cup vegetable oil in medium sized skillet over medium high heat.
Step 4
Scoop up a large spoonful of the fish mixture and put it in the oil. Cook for about 7 to 10 minutes or until fish cake is golden. Turn cakes over and cook the other side until golden.
Step 5
Remove the fish cakes from the oil and place on a paper towel lined plate. Serve with Skordalia.