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1
Rinse salt cod under running water for 5 to 10 minutes to remove salt.
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2
Put in a pan, cover with cold water and heat to just below boiling.
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3
Drain immediately and cover with fresh cold water.
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4
Repeat the heating and draining procedure two or three times, until cod is pleasantly but not overpoweringly salty.
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5
Cut potatoes in half and put in a pan with salt cod and fresh cod.
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6
Cover with cold water.
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7
Place over medium heat, bring to a boil, cover and simmer for 20 minutes, or until potatoes are tender and easily pierced with a fork.
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8
Remove from heat, let cool slightly and drain.
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9
Using a potato masher, roughly break up the cod and the potatoes.
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10
Continue mixing together until the mixture is cohesive.
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11
Lightly beat the eggs and add to the mixture, together with the baking powder.
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12
Add the chopped onions and mix well.
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13
Taste the mixture and add salt, pepper and Tabasco.
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14
When seasoning is correct, form mixture into flattened balls that will fit comfortably in your palm.
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15
Put an inch of lard or vegetable oil in the bottom of a heavy-duty saute pan.
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16
Set over medium heat and heat oil until a bread cube dropped into the oil turns golden quickly.
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17
Ease cod cakes into the hot fat and cook about 15 minutes to a side, turning once.
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18
Adjust heat so cod cakes do not burn, but become golden all over.
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19
Drain on paper towels, if desired.
