Prepare to embark on a mouthwatering journey that will transport your taste buds straight to the vibrant streets of Sri Lanka! These crispy, golden Stamp and Go Codfish Cakes are not just a recipe – they're a culinary experience that promises to tantalize your senses and impress even the most discerning food lovers. With a perfect blend of tender codfish, creamy potatoes, and a crunchy breadcrumb exterior, these delectable cakes are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Sri Lankan
Serves: 4 servings
Ingredients
- 200g salted codfish, soaked and flaked
- 2 medium potatoes, boiled and mashed
- 1 onion, finely chopped
- 1/2 tsp black pepper
- 1/4 cup breadcrumbs
- Oil for frying
Instructions
- Begin by soaking the salted codfish in water for at least 8 hours or overnight. This will help to remove excess salt. Change the water a few times during soaking for best results.
- Once the codfish is adequately soaked, drain it and place it in a pot of fresh water. Bring it to a boil, then reduce the heat and simmer for about 10-15 minutes until the fish is tender. Drain again and allow it to cool slightly before flaking the fish into small pieces, removing any bones and skin.
- While the codfish is cooking, peel and boil the potatoes in salted water until they are fork-tender. Drain the potatoes and mash them until smooth. Allow them to cool slightly.
- In a large mixing bowl, combine the flaked codfish, mashed potatoes, and finely chopped onion. Mix well until all ingredients are evenly incorporated.
- Add the black pepper to the mixture and stir until well combined. Taste the mixture and adjust seasoning if necessary, keeping in mind that the codfish may still have some saltiness.
- Form the mixture into small round cakes or patties, about the size of your palm. You should be able to make around 8-10 cakes depending on the size.
- Place the breadcrumbs in a shallow dish. Take each codfish cake and roll it in the breadcrumbs until fully coated. This will give the cakes a nice crispy exterior when fried.
- Heat oil in a frying pan over medium heat. You will need enough oil to cover the bottom of the pan. Once the oil is hot, carefully place the codfish cakes in the pan, making sure not to overcrowd them.
- Fry the cakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning.
- Once cooked, remove the cakes from the pan and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the Stamp and Go Codfish Cakes hot, with your choice of dipping sauce or chutney on the side. Enjoy your delicious Sri Lankan dish!
Tips
- Soaking is Crucial: Always soak the salted codfish thoroughly to remove excess salt. Change the water multiple times during the 8-hour soaking process for the best flavor.
- Texture Matters: When mashing potatoes, aim for a smooth consistency without lumps to ensure even binding of the cakes.
- Oil Temperature is Key: Use medium heat when frying and ensure the oil is hot enough before adding the cakes. This guarantees a crispy, golden-brown exterior without burning.
- Don't Overcrowd the Pan: Fry the cakes in batches to maintain oil temperature and ensure even cooking.
- Drain Excess Oil: Always place fried cakes on paper towels to absorb any excess oil, keeping them crisp and not greasy.
- Serving Suggestions: Pair these cakes with a zesty chutney, spicy sauce, or a fresh salad for a complete meal experience.
- Make-Ahead Tip: You can prepare the mixture and form the cakes in advance, storing them in the refrigerator until you're ready to fry.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
