5 tbsp. butter
1/2 c. chopped onion
1 lb. cod, cooked and flaked
1/2 c. fine whole wheat bread crumbs
2 beaten eggs
1/3 tsp. lemon peel
1 tbsp. lemon juice
1 tsp. salt
1/8 tsp. ground ginger
Dash pepper
1/4 c. all-purpose flour
1/4 tsp. cayenne pepper

Melt 2 tablespoons butter in skillet and saute onion until tender, but not brown. Combine cooked onion, fish, crumbs, eggs, lemon peel, lemon juice, slat, ginger and pepper. Mix well until mixture holds together and can be shaped. Chill 1 hour. Shape into flat cakes. Combine flour and cayenne pepper. Coat fish cakes with flour mixture. In skillet brown cakes in 3 tablespoons butter until golden brown on both sides. Yields 4 servings.