Bakaliaros Keftedes | Salt Cod Cakes

Today, we’re taking a delicious dive into the rich traditions of Mediterranean and coastal cuisines with a recipe that brings together timeless flavors and modern health-conscious ingredients. Say hello to our Salt Cod Cakes, a dish that embodies comfort, simplicity, and the nutritional power of our signature ice pressed® high polyphenol olive oil. The Story Behind Salt Cod Cakes Salt cod has been a staple in kitchens worldwide for centuries, prized for its long shelf life and versatility. Whether enjoyed in Greece as "bakaliaros" or Portugal as "bacalhau," in Italy as "baccalà," or across the Atlantic in New England and the Caribbean, salt cod dishes are a celebration of resourcefulness and flavor. Our take on this classic combines the savory richness of salt cod with the antioxidant-packed benefits of our high polyphenol olive oil, giving you a dish that’s both delicious and nourishing. These golden cakes are perfect as an appetizer, light lunch, or even a main course when paired with a vibrant salad. Ingredients: 1 lb (450 g) salt cod fillets, soaked overnight and rinsed 1 1/2 cups (375 mL) mashed potatoes 1 small onion, finely chopped 2 garlic cloves, minced 2 tbsp (30 mL) high polyphenol olive oil (plus more for frying) 1 tbsp (15 mL) fresh parsley, chopped 1 tsp (5 mL) Dijon mustard 1 egg, beaten 1/2 cup (60 g) breadcrumbs Freshly ground black pepper, to taste Lemon wedges, for serving Instructions: Prepare the Salt Cod: After soaking the salt cod overnight, drain and rinse it. Simmer in fresh water for 10-15 minutes, or until it flakes easily. Drain and let cool. Flake the cod into small pieces, removing any bones or skin. Mix the Cake Base: In a mixing bowl, combine flaked cod, mashed potatoes, onion, garlic, parsley, and Dijon mustard. Stir in the high polyphenol olive oil. Form the Cakes: Add the beaten egg and season with black pepper. Gradually mix in breadcrumbs until the mixture holds its shape. Shape into small patties, about 2-3 inches in diameter. Cook the Cakes: Heat a generous drizzle of high polyphenol olive oil in a skillet over medium heat. Fry the cakes for 3-4 minutes per side, until golden and crispy. Drain on paper towels. Serve: Serve warm with lemon wedges and a side salad or aioli for dipping. Tips for Success Perfect Soak: Soaking the salt cod overnight is key to removing excess salt. Be sure to change the water a couple of times during the process. Crispy Perfection: Don’t skimp on the olive oil for frying. Our high polyphenol olive oil adds a light, crisp finish and an irresistible depth of flavor. Make Ahead: Prepare the cakes a day ahead, store them in the fridge, and fry them fresh when ready to serve. A Taste of Nostalgia with a Modern Twist These salt cod cakes are more than just a meal; they’re a bridge between the past and the present. With every bite, you’ll savor the comforting flavors of tradition, elevated by the exceptional qualities of our high polyphenol olive oil. We hope this recipe brings as much joy to your table as it does to ours. Happy cooking! The Rallis Family

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Bakaliaros Keftedes | Salt Cod Cakes

Rallis Ice Pressed® Olive Oil | 101 fl oz

Rallis Ice Pressed® Olive Oil | 101 fl oz

Rallis Ice Pressed® High Polyphenol Olive Oil | 16.9 fl oz

Rallis Ice Pressed® High Polyphenol Olive Oil | 16.9 fl oz

Rallis Ice Pressed® High Polyphenol Olive Oil | 16.9 fl oz | 2 pack

Rallis Ice Pressed® High Polyphenol Olive Oil | 16.9 fl oz | 2 pack