Mijipjewey Ta'n Wejiaq Apaqtuk

Recipe by Helen Sylliboy – Eskasoni, Unama’ki

Ingredients:

• 1 lb cod fillets
• 2 medium-sized russet potatoes
• 1 cup bread crumbs
• 1/4 cup chopped fresh parsley
• 2 tbsp freshly grated Parmesan cheese
• 2 garlic cloves, finely chopped
• 1 tsp salt
• 1/2 tsp pepper
• 2 eggs, lightly beaten
• Canola oil (for frying)

Instructions:

Prepare the Potatoes:

1. Boil the potatoes until tender, then mash them and set aside.

Cook the Cod:

2. Boil the cod fillets until they flake easily with a fork. Drain, then flake the fish, ensuring you remove all bones.

Mix the Ingredients:

3. In a large bowl, combine the flaked fish, mashed potatoes, bread crumbs, parsley, Parmesan cheese, garlic, salt, and pepper.
4. Add the beaten eggs and mix everything together by hand.
   • If the mixture is too crumbly, add another egg.
   • If it’s too sticky, add more bread crumbs.

Form and Fry the Fish Cakes:

5. Shape the mixture into cakes (about 2-3 inches wide).
6. Heat canola oil in a skillet over medium-high heat.
7. Fry the cakes until golden brown on one side, then flip and cook until well browned on the other side.