Lambes' Salt Cod Fish Cakes

1. 1

   To prepare the cod you leave it to soak over night or for atleast 10 hours. Change the water several times.

2. 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. 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. 4

   Add the fish to a large pot as well as the potatoes and add enough fresh water to cover.

5. 5

   Boil until fish flakes easily and potatoes are done.

6. 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. 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. 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. 9

   When golden brown, remove and drain on paper towels.

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    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! :-).

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    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!

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    (Please note that the yield is just an estimate).

* Per serving · 4 servings · Values may vary.