Spanish Fish Cakes
This recipe was created by Victoria Amory. Victoria grew up in Spain. She went to school in Madrid and lived on her family farm in Sevilla. She learned the art of gracious entertaining from her parents. Cooking is a true love of Victoria. This fish cake recipe is as authentic as it gets!
These delicious fish cakes are made with cod (bacalao) and are very easy to make. At Victoria's home, they are so in demand by guests that they have become part of her weekend entertaining repertoire. The fish cakes can be made in thimble-size for hors d'oeuvres and shaped as cakes for an elegant first course. They are made with Victoria's outrageously delicious Classic Lemon Mayonnaise to add extra lemon flavor.
- 1/2 lb cod, deboned
- 1 large Idaho potato
- 1 tablespoon Victoria Amory Classic Lemon Mayonnaise, more for serving
- 3 tablespoons (about 1/2) Spanish onion, diced
- 2 tablespoons parsley, chopped
- 1 egg
- 1 cup breadcrumbs
- Olive oil for frying
Cook the cod in the microwave for 3 minutes until opaque. In a pot, boil the potatoes until soft. Mash with the egg until smooth and add the diced onions, parsley, mayonnaise and cod. Let cool.
Using two spoons or your clean hands, make patties and dredge with the breadcrumbs. Saute the cakes in hot olive oil and serve hot with extra mayonnaise on the side.
Makes 6 cakes
Recipe and Photo reprinted with the permission of Victoria Amory