New England Codfish Cakes

1. 1

   Season fillets well with salt and pepper.

2. 2

   Place on the rack of a steamer over boiling water.

3. 3

   Cover and steam for 5 minutes.

4. 4

   Remove rack and fish and let fillets cool.

5. 5

   Peel potatoes and cut them into 1 1/2-inch cubes.

6. 6

   Cover with cold water in a saucepan.

7. 7

   Add sliced onions, salt and pepper.

8. 8

   Bring to a boil and simmer for 15 minutes or until potatoes are tender.

9. 9

   Drain potatoes well and mash them coarsely.

10. 10

    When fish is cool enough to handle, flake it with a fork.

11. 11

    Place potatoes in a mixing bowl.

12. 12

    Add egg, mustard, Worcestershire sauce and grated onion.

13. 13

    Blend very well and add fish, folding it in lightly without overmixing.

14. 14

    Put mixture in a baking dish and chill in refrigerator.

15. 15

    When mixture is thoroughly cool, shape it into 12 hamburger-size patties.

16. 16

    Put flour in a shallow dish and dredge fish cakes in it.

17. 17

    Shake off excess flour.

18. 18

    Heat 2 tablespoons of oil in a large nonstick skillet.

19. 19

    Fry patties for about 2 1/2 minutes on each side or until golden brown.

20. 20

    Drain on paper towels and serve immediately.

21. 21

    Use remaining 2 tablespoons oil if necessary.

22. 22

    Serve with tartar sauce (see recipe).

* Per serving · 4 servings · Values may vary.