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    • Salt Cod Onions and Potatoes

    Mark Sharron
    Easy
    45 minutes
    4 to 6
    Amount Per Serving: Calories 60; Total Fat 0.5g; Cholesterol 30mg; Sodium 3720mg; Carbohydrates 0g; Protein 13g; Calcium 60mg; Iron 0.2mg
    This dish is simple and easy to make. The recipe calls for some of the most essential and familiar foods anyone can find in a grocery store: eggs, onions, potatoes, and black olives. It can be served at breakfast, lunch, or dinner, and reheats well and tastes just as delicious the second or third day.
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    Ingredients

    • 1 1/2 pounds salt cod
    • 1/2 cup olive oil
    • 2 cups thinly sliced onions
    • 1 tablespoon chopped garlic
    • Salt and black pepper to taste
    • 2 pounds of waxy potatoes, 1/4-inch thick slices
    • 4 hard-boiled eggs
    • 8 black olives
    • 1 tablespoon fresh parsley leaves, finely chopped

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Put another level of potatoes over the top of the salt cod. Sprinkle the entirety of the pan with the final quarter cup of oil.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Serving Suggestions: Serve with sliced eggs, olives, and parsley.