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Ingredients
Salt Cod Cakes on Lemongrass Skewers
- Ingredients
- 350 grams Stockfish (dried salt cod)
- 250 grams starchy potatoes
- 1 onion
- 4 centiliters Port wine
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 2 eggs
- breadcrumbs
- 8 Lemongrass
- vegetable oil (for frying)
- For the aioli
- 3 garlic cloves
- 1 egg yolk
- salt
- 250 milliliters olive oil
- 1 Tbsp lemon juice
- 2 tsps warm water
Soak salt cod in cold water in the refrigerator for at least 12 hours, changing the water several times.
Drain the fish and cook in a pot of boiling water until tender, about 15 minutes. Remove, let cool slightly, remove skin and bones and shred.
Peel the potatoes, rinse and cook in a pot of boiling salted water until tender but not falling apart, about 25 minutes. Drain, return the potatoes to the pot and heat over low, shaking the pot until the water has evaporated. Press the potatoes through a ricer. Peel and finely chop the onion.
In a bowl, combine the potatoes, salt cod, onion and port wine and season with salt, pepper and nutmeg.
Add the eggs one at a time and stir until the mixture is smooth. If the mixture is too thin add some breadcrumbs.
Shape the mixture into approximately 20 balls and thread 2 or 3 on each lemongrass stalk, pressing slightly flat. Heat the oil in a skillet over medium heat and saute the fish cakes until golden brown and heated through. Drain on paper towels and serve.