Entree: Canada – Nova Scotia – Nova Scotia Fish Cakes

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 1 lb (450 g) salt cod, soaked and drained (or 1 lb/450 g fresh haddock, poached and flaked)
- 1 1/2 lb (680 g) potatoes, peeled and cut into chunks (about 4 medium)
- 1/2 cup (120 ml) milk, warmed
- 2 tbsp (28 g) unsalted butter, divided (about 1 tbsp/14 g for mash, 1 tbsp/14 g for sauté)
- 1 small yellow onion, finely chopped (about 3 oz / 85 g)
- 3 green onions (scallions), thinly sliced (about 45 g)
- 1 large egg, beaten (approx. 50 g)
- 1 cup (120 g) panko breadcrumbs, plus extra for dredging
- 2 tbsp (30 ml) fresh parsley, chopped (about 8 g)
- Zest of 1 small lemon
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter (for frying; can be combined with oil above)
- Salt and freshly ground black pepper, to taste
- 2 lemon wedges per serving, for serving
- For the vegetable: 2 cups (300 g) frozen peas and diced carrots
- 1 tbsp (14 g) unsalted butter (for vegetables)
- 1 tsp (5 ml) lemon juice (for vegetables)
- 1 tbsp (15 ml) chopped fresh dill or extra parsley (for vegetables)
- Optional: 1/2 cup (120 g) tartar sauce or mayonnaise with chopped pickle/capers, for serving

Instructions

Short Description:
Classic Nova Scotia fish cakes made with desalted salt cod (or fresh haddock), mashed potatoes, and onions, pan-fried until golden and served with buttered peas and carrots and lemon wedges for a complete main-course meal.

Regional Notes:
This Atlantic Canada / Nova Scotia version uses salt cod (a long-standing regional ingredient) or fresh haddock, combined with mashed potatoes and chopped onions, then fried until crisp. Compared with other regional fish cakes, Nova Scotia cakes often emphasize the salt-cod tradition and are served simply with boiled or buttered vegetables rather than heavy sauces.

1. If using salt cod: rinse the salt cod under cold water, place in a bowl, cover with cold water and refrigerate to soak 12–24 hours, changing the water 2–3 times until the saltiness is reduced. If short on time, simmer the salt cod gently in fresh water 10–12 minutes, then cool and soak 1–2 hours, changing water once. Drain and flake, removing skin and bones. If using fresh haddock, poach in simmering water for 6–8 minutes until opaque, then flake.
2. Cook potatoes in salted boiling water until fork-tender, 15–20 minutes. Drain well and return to the pot. Mash with 1 tbsp (14 g) butter and the warmed milk until smooth; season lightly with pepper (do not add much salt if using salt cod).
3. In a medium skillet, melt 1 tbsp (14 g) butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in green onions and cook 1 minute more; remove from heat and let cool slightly.
4. In a large bowl combine the flaked salt cod (or haddock), mashed potatoes, sautéed onions and green onions, parsley, lemon zest, beaten egg (approx. 50 g), and 1 cup (120 g) panko. Gently mix to combine; the mixture should hold together when formed. Adjust seasoning with black pepper and a small amount of salt only if needed (taste first).
5. Chill the mixture in the refrigerator for 20–30 minutes to firm up. This helps the cakes hold their shape.
6. Form the mixture into 8 equal patties (about 3–3.5 in / 7–9 cm across) and lightly coat each in additional panko breadcrumbs. Place on a tray and chill 10 minutes if needed.
7. Heat 2 tbsp (30 ml) vegetable oil and 2 tbsp (28 g) butter in a large skillet over medium-high heat until hot and shimmering. Fry the fish cakes in batches, 3–4 minutes per side, until deep golden brown and heated through. Transfer to a wire rack or paper towel-lined plate to drain and keep warm in a low oven (200°F / 95°C) while finishing the rest.
8. For the vegetables: in a small skillet melt 1 tbsp (14 g) butter over medium heat. Add the frozen peas and diced carrots and sauté until heated through and just tender, 3–4 minutes. Stir in 1 tsp (5 ml) lemon juice and 1 tbsp (15 ml) chopped dill or parsley; season with black pepper and a small pinch of salt only if necessary.
9. To serve: plate two fish cakes per person with a generous portion of buttered peas and carrots, lemon wedges, and optional tartar sauce on the side. Garnish with extra chopped parsley and a sprinkle of lemon zest if desired.