Pierce the potato skin so it releases the water, put the potato in a bed of coarse salt, the coarse salt will absorb the potato water.
Bake it for 40 minutes at 200C or 392F.
The potato should be baked because it is supposed to release as much water as it possibly can, this step is necessary because we are not going to add flour to the cakes.
While the potato is baking, sauté some onions or shallots so just add olive oil to a skillet and allow the onions to get golden brown.
Add minced garlic, stir for about 40 secs.
Turn off the heat, reserve.
Shred the mushrooms by hand then add the mushrooms to a food processor and pulse it 4 to 5 times.
Now make the codfish cakes:
Add the shredded mushrooms into a bowl, then add the sautéed onions, peel the baked potato, and pass it through a potato ricer - this will make the potatoes become really fluffy.
Add fresh parsley, salt and pepper, cornstarch, kelp powder or crushed nori sheets, fresh thyme, and ground nutmeg.
Add more cornstarch if necessary
Add a few drop ms of lemon or lime
Gently mix to combine
After its all incorporated, put the bowl with the mixture in the fridge for about 30 minutes, this will make it easier to shape the cakes and will make them crispier when fried or baked
Shape the codfish cakes into an oblong shape, little balls, or use two spoons and make a quenelle.
It is not necessary to grease your hands.
You can bread the cakes by using breadcrumbs or panko
Put the cakes in the freezer for 15 minutes before frying or baking them
Add oil to a skillet, turn on the heat and when the oil is hot, carefully place the cakes in the oil, only 4 at a time
Alternatively, you can bake them in the oven at 185C / 365F for 25 to 30 minutes flipping them halfway through the cooking time.
Reminder: the oil cannot be too hot otherwise the cakes will burn and won’t cook on the inside and it cannot be too cold so the cakes will become greasy, soft, and mushy. The ideal temperature is 185C or 365F.
Remove the cakes from the oven or frying pan, place them in a cooling rack and serve them with a few drops of lemon and some Tabasco sauce
Chefs tip: A. Once shaped, put the vegan codfish cakes in the freezer for about 10 minutes before frying or baking them, they will get crispier this way. B. Yes, you can reuse the salt you used for baking the potatoes. C. Instead of the oyster mushrooms, you can also use king oyster mushrooms, shimeji, jackfruit, or hearts of palm. But the best fish substitutes are shimeji and oyster mushrooms because when shredded they become flaky, and they actually have. a fishy taste.