Provincetown Portuguese Cookbook

Peixe

Spicy Salt Cod Cakes with Chouriço and Stewed Fava Beans | Essence - Rustic Rub | Cod Fish Cakes | Boiled Codfish Dinner | Codfish Casserole | Cod Fish Salad | Brazilian Fish Stew | Marinated Fish Steaks in Spicy Wine Sauce | Tim's Portuguese Codfish | Amêijoas Na Cataplana | Amêijoas Bulho Pato | Sea Clam Casserole | Portuguese Clams and Rice | Moon's Mussels | Shrimp Cake | Catfish Vinho D'Alhos | Joyce's Stuffed Flounder | Clara's Flounder | Stuffed Squid | Madeira Squid Stew with Couscous | Tillie's Mackerel | Portuguese Fish Bake

Maria Janoplis

1 lb. salted cod

3 large potatoes

4 eggs

1/3 cup fresh parsley, chopped

1/3 cup onions

1/2 tsp. black pepper

Flour

Oil

Place the salted cod in water and leave overnight.

Drain and place the cod and potatoes in a large kettle. Cover with water and bring to the boil. Cook until the potatoes are tender. Drain.

Mash the cod and potatoes together. Add the eggs, parsley, onion and pepper and mix well. If the mixture is too wet, add just enough flour so the mixture will bind together but still remain moist. If it is too dry, add another egg.

Shape into round patties and fry in oil.

Fish cakes are often served with Boston baked beans.

Makes 1 dozen.