Ingredients:

  • 1 lb salt cod, skinless
  • 2 quarts cold filtered water
  • 1 cup water
  • 1½ lbs Yukon Gold potatoes, peeled and cubed
  • 1 medium yellow onion, finely diced
  • 2 tbsp unsalted butter
  • 1 large egg, beaten
  • 2 tbsp fresh parsley, minced
  • 1 tbsp dried summer savory
  • 1 tbsp lemon juice
  • 1/2 tsp cracked black pepper
  • 1/2 cup panko breadcrumbs
  • 3 tbsp neutral oil

Instructions:

  1. Place the salt cod in a large glass bowl and cover with 2 quarts (1.9L) of cold water; refrigerate for 24 hours, changing the water every 6 to 8 hours.
  2. Rinse the soaked fish under cold running water, then place it in a pot with 1 cup (240ml) of water and simmer gently for 10 minutes until the fish is opaque and flakes easily with a fork.
  3. Drain the fish and flake it by hand into small pieces.
  4. Boil the cubed potatoes in salted water for 12-15 minutes until a knife slides in and out with zero resistance; drain well and mash until velvety smooth.
  5. Melt 2 tbsp butter in a skillet over medium heat and sauté the diced onion for 5-7 minutes until translucent and soft.
  6. In a large mixing bowl, combine the mashed potatoes, sautéed onions, flaked cod, beaten egg, parsley, summer savory, lemon juice, and black pepper; gently fold together using a spatula until herbs are distributed.
  7. Divide the mixture into 8-10 equal portions, shape into discs about 1 inch thick, and gently press each side into the panko breadcrumbs.
  8. Heat the neutral oil in a skillet over medium-high heat until it shimmers; fry the cakes for 3-4 minutes per side until they reach a rich brown-gold color, feel firm to the touch, and reach an internal temperature of 145°F (63°C).