1 lb of cod fillets
2 medium-sized russett potatoes
1 cup bread crumbs
1/4 cup chopped fresh parsley
2 Tbsp freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
Grapeseed oil, or other high smoke point oil such as canola oil, for
1 Boil and mash the potatoes, set them aside.
2 Boil the codfish until it flakes easkly. Drain and flake
the fish with a fork. Be sure to remove all bones.
3 Mix the flaked fish, the potatoes and the rest of the
ingredients together well by hand. If the mixture is too crumbly, add
another egg. If too sticky, add some more bread crumbs.
4 Form the mixture into cakes and fry them on medium high heat
in a skillet coated with oil.
Makes 12 fish cakes. Serves 4-6.