Skillet Cod Cake with Yam Cream and Warm Tomato-Onion Salad

Instructions

1. 1

   Place the soaked salt cod in a medium pot, cover with fresh water, and bring to a gentle boil over medium heat. Cook for 8 to 10 minutes. Drain, let it cool enough to handle, and finely flake it. Set aside.

2. 2

   In another pot, add the yam with half of the garlic, a pinch of salt, and enough vegetable broth or water to cover. Bring to a boil, reduce to medium heat, and cook for 18 to 20 minutes, until very tender.

3. 3

   While the yam cooks, boil the taro root in water for 12 to 15 minutes, until tender but not falling apart. Drain well and mash it in a large bowl.

4. 4

   Add the flaked cod, half of the yellow onion, the sweet chili pepper, half of the cilantro, rice flour, egg, sweet paprika, half of the oregano, and 1/4 teaspoon black pepper to the mashed taro. Mix until a compact mixture forms. If it looks too wet, let it rest for 5 minutes so the rice flour can absorb moisture.

5. 5

   Shape the mixture into 8 medium cakes of even thickness. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Cook the cakes for 3 to 4 minutes per side until deeply golden and crisp. Transfer to a tray and keep warm in the oven at 200 °F / 95 °C.

6. 6

   Once the yam is tender, drain it, reserving 1/2 cup of the cooking liquid. Blend or mash the yam with the butter, milk, 1 tablespoon olive oil, the remaining garlic, 1/4 teaspoon black pepper, and salt to taste. Add some of the reserved liquid gradually if you need a silkier texture. Keep the cream warm over very low heat.

7. 7

   For the warm salad, heat the remaining 1 tablespoon olive oil in a clean skillet over medium heat. Add the red onion and the remaining yellow onion; cook for 2 minutes. Stir in the tomatoes, apple cider vinegar, the remaining oregano, and a pinch of salt. Cook 2 to 3 minutes more, just until the tomatoes soften slightly but still hold their shape.

8. 8

   Remove the skillet from the heat and add the remaining cilantro along with the lime juice. Toss gently to keep the warm salad textured.

9. 9

   To serve, spread the yam cream onto 4 plates, place 2 cod cakes on each portion, and top with the warm tomato-onion salad. Serve immediately.