Salt cod cakes

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• 1/2 to 3/4 lb fillet of salt cod
• 2-3 small potatoes (Yukon gold or similar)
• 1 egg
• Delicious herbs and spices
• Flour and/or bread crumbs

Skin and chop potatoes. Reconstitute the salt cod. Boil both together in water until cod flakes away and potatoes are fully cooked — about 10 minutes. The potatoes may take longer than the cod; just take the cod out first.

Flake the cod and remove bones. Roughly mash the potatoes and mix it with the cod. Mix it with herbs and spices and the egg. Chill.

When chilled, form cakes, bread, and pan fry.

Notes

Tried making this for the first time on March 10, 2012. Didn't chill the cod first, so it was difficult to form patties. Used two eggs instead of one, which was not only unnecessary, but also contributed to the fragility of the raw cakes. Put in a whole finely diced green garlic. It tasted good in raw form, but was overpowered by the cod in cooked form. All that said, it was very tasty in the end. Next time, use a ton more herbs: fennel, dill, etc.