For Fish Cakes:
For Quick Stovetop Baked Beans:
If using salt fish, cover the fish with cold water and soak overnight in the refrigerator. The next day, drain the fish and place in a pot with enough fresh water to cover. Bring to a boil and immediately turn off the heat. Drain the fish well and let cool. If using fresh fish, season lightly with salt and bake at 350°F (175℃) until it flakes easily. Let cool, then use your hands or a food processor to break fish into small pieces.
In another pot, boil the potatoes until tender. Drain and mash. Place the cod in the food processor and pulse until finely chopped or flake the fish by hand. Add the fish to the pot with the potatoes, along with the onion, summer savoury or parsley, and breadcrumbs. Mix well with your hands to combine, then shape into 16 patties roughly 3 inches in diameter.
Before frying the fishcakes, start the baked beans. Empty the beans into a saucepan with their liquid. Add the water, mustard powder, brown sugar, molasses, salt, pepper, onion and optional ham or bacon. Bring to a boil, then reduce to a simmer and cook until the sauce has thickened, about 30 minutes.
Heat a heavy frying pan over medium heat and add enough oil to generously coat the bottom. Cook the fishcakes in batches, adding oil when necessary until they are browned and heated through (remove stray bits as they cook so they don’t burn).
