SALT COD &. SERRANO CAKES - Recipe by Koji Cooks

SALT COD & SERRANO CAKES

Salt cod is readily available in most grocery stores and makes a great cake with an amazing texture. When I was growing up, we often had salt cod cakes for breakfast with scrambled eggs. Here, I'm serving them with a simple cheddar cheese omelette, and the sauce is tonkatsu—see Koji's recipes. BON APPETIT - Mike & Koji

SALT COD & SERRANO CAKES

1 pound salt cod

2 russet potatoes, peeled and cubed

2 serrano chiles, seeded and finely chopped

1 cup sliced scallions or red onion

1 egg

1/3 cup mayo

1/2 cup panko

1 tablespoon dijon mustard

1/4 teaspoon Old Bay or Mexican or Creole seasoning blend

METHOD

In the morning, place the salt cod in a container filled with water, cover, and refrigerate. In the late afternoon, drain the water and refill the container, repeating this process once more before bed. Drain the next morning. Combine the salt cod and potatoes in a pot of water, bring to a boil over high heat, then reduce to a steady simmer. Cover and cook for 20 minutes. Drain and return to the pot, mashing with a potato masher until very smooth. Allow to cool in the fridge, then mix with the remaining ingredients and form into cakes of your desired size. Cook in a skillet over medium heat with butter or olive oil until nicely browned on both sides, about 5 minutes per side. Lower the heat if necessary to prevent burning. They freeze very well.