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Tortas de Pescado Seco

Tortas de Pescado Seco (Colombian-Style Salted Cod Fish Cakes)

Erica Dinho
5 from 16 votes
Course Main dish
Cuisine Colombian
Servings 12 About Cakes


  • 1 pound of salted codfish
  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 scallions diced
  • 2 garlic cloves chopped
  • 1 red bell pepper diced
  • 1 to mato chopped
  • Salt and ground black pepper
  • 1 egg beaten
  • 2 tablespoons of all purpose flour
  • 1 potato cooked and mashed
  • 1 teaspoon of ground cumin
  • ½ teaspoon of ground achiote or color
  • Vegetable oil for frying


  • Soak the codfish overnight in water, changing the water 3 or 4 times.
  • In a medium pot, with enough water to cover the salted codfish, cook for about 15 minutes. Strain and remove any bones, and let cool. Set aside.
  • In a large sauce pan warm the olive oil, saute onion, scallions, red bell pepper, tomato and garlic until the vegetables are soft. Season with salt and pepper.
  • In a medium bowl place the beaten egg, flour, and salt in a bowl. Add codfish, cumin and achiote. Shape into patties and fry them in a skillet with vegetable oil for about 2 to 3 minutes per side or until golden brown.
Keyword torta de bacalao
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