Acadian Salt Cod Fish Cakes
Surprisingly simple, elegant fish cakes are packed full of rich flavor. Enjoy!
Place the salt cod in large bowlful of cold water for at least 12 or up to 24 hours, in the refrigerator, changing the water every 8 hours. Drain and shred finely, making sure there are no pin bones.
Boil the chopped potato until easily pierced with a fork or knife, then drain and place in a large bowl. Add the shredded salt cod, onion, lemon thyme, 1 beaten egg and the flour.
Using a fork or potato masher, mix everything together until combined. Taste and season with a little more salt and pepper, if required.
Shape the mixture into 16 to 18 small patties. Place the remaining beaten egg in a shallow bowl, and the panko crumbs in another.
Coat the fish cakes in the egg and then dredge in the panko crumbs. You can prepare all the fish cakes this way and cook immediately, place them in the fridge to firm up, or freeze the cakes for later.
When ready to cook, heat a couple tablespoons of oil in a pan over medium heat, and fry the fish cakes in batches until golden, brown and crisp, 2 to 3 minutes per side. Transfer to a paper towel lined plate, while you finish frying the remaining fish cakes.
Arrange the arugula on a plate and arrange the fish cakes on top. Serve with lemon wedges and a little mayonnaise, if desired.