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ITALIAN FISH CAKE 
1 1/2 lb. potatoes, peeled and cut into wedges
1 lb. cod fillet, fresh or frozen
2 eggs
2 tbsp. Parmesan cheese
1 tsp. dry parsley
1/2 tsp. salt
1 c. seasoned bread crumbs
2 tbsp. corn oil

Using 4 quart pot, place in potatoes and add enough water to cover. Bring to boil on medium-high heat, lower and cook for 15 minutes. Add the codfish. Continue to cook until the potatoes are done. Drain the water. Add the eggs to the fish and potatoes and mix. Then add the remaining ingredients except the bread crumbs. Use an egg beater and mix the batter until it has a paste like consistency.

Place corn oil into a 10-12 inch frying pan. Make patties of the fish batter and cover them with the bread crumbs. Fry on medium heat 1 1/2 to 2 minutes each side, or until light golden brown. Ready to serve. Makes 4-6 servings.

HINT: Moisten hand with water or wine when making the patties.

NOTE: A non-stick frying pan is recommended.

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