Filmed at the Yellow Belly Pub, St John's, Newfoundland & Labrador featuring chef Brenda O'Reilly
5 lbs potato, peeled cut in half
3lbs Fresh Cod fillet
1 lb unsalted butter
2 cups Feta cheese, diced
1 leek, trimmed, washed & diced
Salt & pepper to taste
Oil for frying
Flour for dredging
Cook potato in boiling salted water until fork tender. Strain, put potato back in pot mash with ½ lb butter, cover keeping potatoes warm. Poach cod in water with ¼ lb butter, when cooked (about 10 minutes), drain. Sautee leeks in ¼ lb butter until tender, add leeks & feta to potato mixture, blend together, add cod stir thru, season with salt & pepper. Let mixture cool. Form potato mixture into fish cakes about 2.5 inches in diameter.
Add ½ cup oil in frying pan, warm over medium heat. Dredge cod cakes in flour, pan fry until golden, turning over to cook both sides. You may need to add additional oil as you continue to fry the cod cakes.
Serve immediately with mustard pickles