Title: Spicy Salt Cod Cakes
Categories: Ew, Text, Import
Yield: 1 Servings

6 oz Salt cod
2 qt Milk
5 tb Olive oil
1/4 c Chopped onions
1/4 c Chopped green bell peppers
1/4 c Chopped celery
1/4 c Chopped peeled tomatoes
1/4 c Chopped fresh cilantro
1/4 c Chopped fresh parsley
1 tb Minced garlic
1/2 ts Red pepper flakes
1/2 ts Creole seasoning
Freshly-ground black pepper
2 Eggs,; lightly beaten
1/4 c Bread crumbs
1/2 c Flour,; for dusting
Miss Hilda's Fava Beans, see
-recipe

Two days before serving, soak cod, refrigerated, in 1 quart milk, 24 hours.
Next day, discard milk

and rinse cod well under cold running water. Soak again in remaining quart
milk, another 24 hours.

Following day, discard milk, rinse well under cold running water and cut
cod in fine julienne. You

should have about 2 cups.

In a large skillet heat 3 tablespoons of oil over high heat. Add onions,
bell peppers and celery and

sautJ 1 minute. Add tomatoes, cilantro, parsley and garlic and stir-fry 1
minute. Add red pepper

flakes, Creole seasoning and 4 turns pepper; sautJ 1 minute. Add cod mixing
well to combine, and

stir-fry 4 minutes. Remove from heat and cool slightly. Beat in eggs and
fold in bread crumbs. Form

mixture into 4 cakes and dust with flour.

In a large skillet heat remaining 2 tablespoons oil over high heat. When
very hot add cakes and fry

until golden-brown, about 1 1/2 minutes each side. Remove and drain on
paper towels. Serve with

fava beans.

Yield: 4 serving
Recipe By :ESSENCE OF EMERIL SHOW #EE044

Posted to MC-Recipe Digest V1 #251

Date: Sat, 19 Oct 1996 23:28:06 -0400

From: Rowaan