1 pound salt cod
6 medium potatoes, mashed with light cream and butter
4 tablespoons light cream
4 tablespoons butter, softened
4 tablespoons parsley, finely chopped
1 tablespoon fresh thyme
1 large onion, chopped
freshly ground pepper, to taste
dash of garlic powder
6 tablespoons vegetable or peanut oil

Soak cod overnight, changing water several times.

Preheat oven to warm or lowest setting. Cook, simmering in water to cover for 10 to 15 minutes or until fish flakes apart. Flake codfish and combine with all ingredients (except oil). Blend well. Form 2 1/2 inch cakes. Sprinkle lightly with garlic powder and paprika.

In a heated skillet, pour oil and heat until rippling. Over medium high heat, fry as many cakes as will fit without having them touch. When golden brown, remove and drain on paper towels; keep warm in oven until ready to serve.

Serve with tartar sauce.

Submitted by: CM