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SERVES:
Makes 6 cakes

INGREDIENTS:

• f8 bun type sandwich rolls (1 pkg….potato rolls are good)
• 1 pound boneless, skinless codfish fillets


• Salt and pepper for seasoning fish


• 3-4 Tbs finely diced red pepper


• 3-4 Tbs finely diced sweet onion (or red onion)


• 3-4 Tbs finely chopped green onion


• 2 cups finely cubed sandwich roll bread (two rolls should do it…leaving 6 for the sandwiches themselves)


• 1/3 cup mayonnaise


• 2 tsp Dijon mustard
• Tartar sauce for serving


• Sliced tomatoes for serving
• Cole slaw on the side (optional)

PROCEDURE:

Broil the codfish first and then cool it down before assembling the cakes.

Put the cooled, cooked codfish fillets into a large mixing bowl and use a fork to roughly mash that up.

Then add 3-4 Tbs each finely diced red pepper, finely diced sweet onion and finely chopped green onion and then add 2 cups finely diced sandwich roll bread and toss everything to combine.

At this point, add 1/3 cup mayonnaise and 2 tsp Dijon mustard, mix to combine and then shape it into 6 equal size codfish cakes.

Add a good splash of olive oil to a large nonstick pan on medium to medium high heat and, once the oil is hot, very carefully add the codfish cakes.

Once the first side is a nice golden brown, very carefully flip them over, turn the heat down a bit and finish cooking them on the second side.

Once they're hot all the way through, serve them up on individual rolls with a slice of tomato and a dollop of tartar sauce and a little cole slaw on the side if you like.

HINTS:

If the codfish cakes seem too moist before shaping, add a sprinkling of dried breadcrumbs. Put the tartar sauce on the bottom roll as well as on top of the cake.