The Codfish Cake with Grated Vegetables, is a really tasty recipe, made by using all the little pieces of fish that would otherwise be thrown away. The cream and vegetables will add a touch of softness to this dish. I usually prefer to desalt the codfish myself, and by doing so, it’s inevitable to have some waste. For this reason, I always try to create new recipes!
But if you prefer to make the Codfish Cake by buying desalted codfish, go ahead, you will surely save time.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 6/8 people
- Cuisine: Italian
Ingredients
- 1.1 lbs Desalted Codfish
- 9 oz Zucchini
- 9 oz Potatoes
- 9 oz Pumpkin
- 2/3 cup Type 2 Flour
- 4 Eggs
- 1 cup Fresh Liquid Cream
- 1 clove Garlic
- to taste Salt and Pepper
- to taste Extra Virgin Olive Oil
Tools
- Grater
- Bowl
- Parchment Paper
- Cake Pan
How to Prepare a Codfish Cake with Grated Vegetables
To prepare the Codfish Cake with Grated Vegetables, I recommend organizing all the ingredients on your workspace, already measured, so that you have everything at hand.
After cleaning and washing the vegetables, grate them coarsely and place them in a large bowl.
Add the pieces of codfish from the already desalted fish, and shred them further.
Finely chop the garlic and add it to the bowl along with the sifted flour.
Then add the cream, eggs, and adjust with salt and pepper.
Carefully mix all the ingredients and pour the mixture into a cake pan, previously lined with parchment paper and greased with extra virgin olive oil.
Bake in a preheated oven, and cook for about 50 minutes at 350°F.
Serve the Codfish Cake with Grated Vegetables warm but not too hot, otherwise you won’t be able to fully enjoy the flavors.
Notes
Tips and variants:
You can definitely prepare the Codfish Cake with Grated Vegetables even the day before and store it in the refrigerator either raw or cooked to preserve it in the best way.
Do you have lactose intolerance? No problem, there are now many lactose-free products available in stores, so feel free to use a lactose-free or plant-based cream.
The vegetables I suggested for the cake don’t suit your taste? Feel free to use the ones you like.
If you like codfish, then don’t miss the next recipe: Beer Battered Codfish Fillets
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