BRANDADE CAKES WITH CARAMELIZED PEPPERS AND TOMATOES
Provided by Food Network
Categories appetizer
Time 3h30m
Yield 20 small salt cod cakes
Number Of Ingredients 18
Steps:
- For the peppers: Preheat the oven to 300 degrees F. Seed the peppers and cut into thin fingers. Toss with the tomatoes, garlic, salt, and pepper, and spread on a baking dish. Pour over the olive oil and bake the peppers to confit, about 3 hours, and set aside.
- For the cakes: Put the cod, potatoes, and garlic in a pot. Tie the bay leaf, thyme sprig, and parsley stems with string, and add. Cover, just, with cold water, and bring to a bare simmer. Poach until the potatoes and cod are tender, about 15 minutes. Drain.
- Discard the herbs. Separate the cod from the potatoes. In a mixing bowl, mash the potatoes with the cream. In a separate bowl, shred the cod finely. Then combine the two again, mixing until creamy. Stir through the espelette pepper and the chopped parsley and chives. Check the seasonings.
- Pour an inch of cooking oil into a skillet and heat until sizzling. Shape the cod and potato mixture into 20 small cakes. Just before frying, dip them in the flour or panko bread crumbs to coat. Fry on both sides until very brown, and crisp. Drain on the paper towels to absorb the excess oil.
- For the plate: Top a brandade cake with a few caramelized peppers and tomatoes. Enjoy!
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Henry Jonathan
[email protected]The cakes were a bit bland.
Dark Mars
[email protected]These cakes were a bit too fishy for my taste.
Jennifer Melendez
[email protected]I loved the flavors in these cakes.
Roland Terziu
[email protected]These cakes were a great way to use up leftover codfish.
Leaann Simmons
[email protected]I thought the cakes were a bit too salty. I think I would have liked them better if I had used less salt.
Rashed Musleh
[email protected]The cakes were a little dry. I think they needed more moisture.
Safiyah Umari
[email protected]These cakes were a little too rich for my taste. I think I would have liked them better if I had used a lighter type of fish.
M A Rony
[email protected]I'm not a fan of peppers, but I still enjoyed these cakes. The codfish and tomatoes were so flavorful that I didn't even miss the peppers.
Akbar Dhami
[email protected]These cakes are perfect for a summer party. They're light and refreshing, and they can be served warm or cold.
1Million
[email protected]I loved the caramelized peppers and tomatoes. They added so much flavor to the cakes.
Ngong Joyce
[email protected]These cakes were a great way to use up leftover codfish. They were easy to make and very tasty.
Ahsanali Ahsanali
[email protected]I had some trouble getting the cakes to hold together. I think I might have overcooked the codfish.
abbas ranjah
[email protected]The cakes were a bit bland. I think they needed more seasoning.
Zahoor Sario
[email protected]These cakes were a little too fishy for my taste. I think I would have liked them better if I had used a different type of fish.
Haroon Lala
[email protected]I followed the recipe exactly and the cakes were perfect. The only thing I would change is to add a little more salt to the codfish mixture.
Bicky Kumar
[email protected]These were so easy to make and they turned out so well. I'm definitely going to be making them again.
Renee Katruska
[email protected]I'm not usually a fan of codfish, but these cakes were amazing. The caramelized peppers and tomatoes really took them to the next level.
Sinenhlanhla Ngcobo
[email protected]These brandade cakes were a hit! The combination of the creamy codfish and the caramelized peppers and tomatoes was divine. The flavors were so well-balanced and the textures were perfect.