fish - preferably cod (frozen cod is fine)
potatoes (instant is acceptable)
2 level teaspoon salt to lb of fish
parsley sprig ( dry herb parsley will do )

Quantities are up to you. One pound of potatoes and one pound of fish would make enough for 4 servings.

Boil and mash potatoes as usual. In the meantime, poach (heat in water) the fish in a frying pan or shallow pan. Do not allow the water to boil and break the fish apart; keep the fish whole. The fish is done when it flakes apart easily.

Drain water, remove skin and bones, if any. You now have equal amounts of mashed potatoes and fish. Mash gently and briefly. Cod takes longer than the softer fish (ie. Pollock, Porgy).

Fold the fish and salt into the potatoes. Salt can be added to taste, which is easily done, as both are fully cooked by mixing time and tasting is best and accurate.

Place in the refrigerator to cool or freeze for later use. On the same day or later, make hamburger sized patties with the mix. Set a thin coat of oil in a large frying pan over medium heat.

When the cakes are placed into the pan they should sizzle at the edges. If not, just add a tiny bit of oil near those that don't sizzle. Four to five minutes on one side should show a golden or brown finish. Turn each one and repeat the color on the second side.

Recommended accompaniments:

Heat enough whole tomatoes for each serving (canned is fine). Serve with butter at the table and any favorite vegetable.

Presentation:

Set 2 cakes on a plate, one tomato and garnish with parsley sprigs (or dry herb parsley around the cakes). The parsley is intended as a part of the flavor, not just as a garnish.

Fish cakes are traditionally made with salted dry cod fish, known as bacala. This is very salty even when water is used to restore the flesh and drain off the salty water several times over a 24 hour period. However, when properly done it makes an excellent cake. This is the reason for salt being added in the recipe. With fresh cod it is added and with dry cod it is removed until palatable.

Submitted by: John Doyle