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| What You Need: |
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½ pound salt cod
½ cup olive oil, plus more for pan-frying
2 cups coarse bread crumbs (use day-old bread)
1 cup yellow onion, peeled and chopped fine
½ teaspoon chopped fresh mint leaves
¼ cup chopped fresh coriander
1 tablespoon chopped parsley
2 cloves garlic, peeled and crushed
2 teaspoons paprika
2 shots of Tabasco
Salt and freshly ground black pepper to taste
GARNISH
6 poached eggs, not overcooked
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| How To Cook: |
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1. Rinse the cod several times in cold water. Place it in a large stainless steel bowl and soak it for 18 to 24 hours in plenty of cold water. Change the water several times.
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2. Drain the cod and place it in a saucepan and just cover it with fresh water. Bring to a boil and simmer uncovered for 20 minutes. Drain, debone, and flake the cod.
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3. In a large bowl beat together the olive oil and bread crumbs. Mix very well and then add the cod and the remaining ingredients, except the eggs.
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4. Mix until well blended and then form into 6 patties, ½ inch by 3½ inches. Pan-fry in a little olive oil until golden brown on both sides. Keep warm in the oven while you poach the eggs.
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5. Serve each fish cake topped with a poached egg.
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