Okay, since Toutons seem to have gotten my blog the most views ever at 50 (WOW, eh?) Mike suggested I play the Newfie card again and come up with another Newfie recipe. This was not my idea and I have to say that I have been putting off making this meal for a year (yes, Rick, a whole year *hanging head in shame*).
I don’t live in Newfoundland anymore so I don’t get Newfie treats very often. In fact I haven’t been back in YEARS. Luckily enough my sister found herself a Newfie man though so when we go up her way we sometimes get treated to some good old Purity goodies (ooh, the peppermint nobs and Lemon Cream Biscuits). Last November (2006) though we got a tin of Purity salt fish. Now, I like salt fish and all. Any good Newfie does. But well, I like, my salt fish from the ocean and not from a tin so this can of fish kicked around our cupboard for a year with Mike occasionally asking me what my plans were for it. i told him he could do what he wanted with it because I wasn’t going to touch the stuff (and the longer it was there the less likely I ever would touch it).
Well, last Friday, we ran out of food again. We’d had wonderful success with the toutons on the blog the day before and Mike was like "Come on, we have to eat. Do the Newfie thing and make fish cakes." So well, I was hungry, I didn’t want to argue over a tin of fish so here you go.
Newfoundland Fish Cakes
- 1 can of Purity salt fish
- 5-7 potatoes
- 1 medium onion
- oil or salt pork to fry fish cakes
- butter or margerine
Peel and wash potatoes and boil til cooked.
Open can of salt fish and admire (such a pretty happy label).
Fry onion and salt fish in a little bit of oil until onions are cooked well.
Mix potatoes, milk and butter til you get a mashed potato like mixture (it doesn’t have to be as smooth…some people don’t add the milk and butter but we like the consistancy it gives…I don’t add quite as much as I would to mashed potatoes though. Add the salt fish mixture and blend well.
Roll mixture into balls and press into hamburger pattie forms (you’ll want to flour your hands…this is a sticky job). Coat with flour and fry until gloden.
These were so good that I didn’t have to cover them with mustard like I did when I was a child to force them down. I have to say that I was beyond pleasantly surprised with this meal so if you are reading this Rick and you’d like to send down and a tin or two (or five) of salt fish and some peppermint nobs feel free *laughs*.