Salt Fish Cakes with Carrot Compote

Submitted by: Academy Canada Culinary Arts Program
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Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: Under an hour

1/4 cup vegetable oil or olive oil, for frying
Fish Cakes:
1/2 cup butter
1 cup onion, small dice
1 tsp savoury
1 1/2 tsp pepper
2 cups salt fish, soaked
overnight, drained, patted dry
1/4 cup flour
1 egg
4 cups mashed potatoes, cooled
Dredge:
1 cup flour
Carrot Compote:
2 tbsp olive oil
2 cups grated carrots
1/2 cup minced shallots
2 tbsp garlic, minced
1 tsp ginger, grated
1/2 tsp chili flakes
1/4 cup sugar
1/2 cup apple cider vinegar
1/3 cup water
1/2 tsp pepper
1/2 tsp salt
For the compote:
Heat oil over medium-high heat. Saute carrots and shallots until shallots start to become translucent. Add garlic, ginger and chili flakes; continue to saute until shallots just start to turn golden. Add sugar and mix well. Turn heat to high and allow the pan to sizzle while the sugar begins to caramelize. Add vinegar and shake the pan to deglaze it. Add water, pepper and salt; simmer over medium heat until the mixture has a jam-like consistency (5-10 minutes). Set aside.

For the cakes:
Melt butter over medium-high heat in a frying pan and saute onions until they just start to turn brown. Add savoury and pepper; stir and remove from heat. Add onions to a bowl with the fish and mix enough that the fish breaks up. Add flour and egg to mashed potatoes; mix well. Fold in the fish/onion mixture until thoroughly combined, but try not to break up the fish too much. Form the cakes and dredge them in flour. Fry cakes in oil over medium heat until they are heated through and golden brown on the outside. Serve with Carrot Compote.
Yield: 12 cakes

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