Newfoundland Cranberry Potato Cakes

When Ethel Tibbo was growing up in Fortune Bay, Newfoundland, her mother made these potato cakes every Saturday.

Ingredients:

  • 8 good-sized potatoes
  • 1 cup (250 ml) or 1 1/2 cups (375 ml) chopped salt pork
  • 1 egg
  • pinch of pepper
  • 2 cups (500 ml) flour
  • 3 cups (750 ml) cranberries
  • 1 cup (250 ml) water
  • 3/4 cup (175 ml) sugar
  • lemon juice to taste

Directions:

  1. Peel potatoes and boil. When done, drain, add butter and mash them while still hot.
  2. Add the pork and mix well. Let cool.
  3. Add the egg and pepper. Mix it through and add flour so it sticks together.
  4. Make into little balls and flatten them down.
  5. Either fry until browned or bake them at 350°F (175°C) for 1 hour or until browned.
  6. Bring cranberries and water to a boil.
  7. When cranberries pop, stir in sugar and cook for a few more minutes and keep stirring until nearly all berries have popped.
  8. Add a bit of lemon juice. Spread cranberry sauce over potato cakes and serve.
This recipe was featured in the article Cooking with cranberries.

Recipe courtesy of Ethel Tibbo

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