Lambes' Salt Cod Fish Cakes

Total Time: 12 hrs 20 mins Preparation Time: 12 hrs Cook Time: 20 mins

Ingredients

• 2 lbs salt cod fish
• 5 lbs potatoes (peeled, washed and halved or quartered, depending on size)
• fresh ground pepper, to taste
• parsley, to taste
• thyme, to taste
• garlic powder, to taste
• cumin, to taste
• 5 tablespoons margarine (if using)
• 1 -2 egg
• vegetable oil (for frying)

Recipe

• 1 to prepare the cod you leave it to soak over night or for atleast 10 hours. change the water several times.
• 2 (i usually soak it overnight without changing the water and then the next day i boil the cod 2 or 3 times, changing the water inbetween boiling. that way it's less of a bother.).
• 3 the fish should be rid of the majority of the salt by now. (just remember a little salt left in them adds to the flavor.).
• 4 add the fish to a large pot as well as the potatoes and add enough fresh water to cover.
• 5 boil until fish flakes easily and potatoes are done.
• 6 drain and mash together with the seasonings and some margarine. adjust the seasoning here before adding the egg to bind. you can add another egg if it's still a bit dry.
• 7 make sure it's well blended and use some flour to help you form it into 2 1/2 inch patties. you can season the flour if you want.
• 8 in a large frying pan, heat enough oil to cover the bottom of the pan, and fry cakes over a medium-high heat. fry as many as you can in the pan without letting them touch.
• 9 when golden brown, remove and drain on paper towels.
• 10 repeat process until all the mixture is used up. you can also keep them warm in the oven if you want, but mine are usually gone by then! :-).
• 11 to eat it bermudian style; put your cod fish cake on a hotcross bun and add some mayo and ketchup(and a slice of kraft cheese for some people). oh yeah!
• 12 (please note that the yield is just an estimate).