Codfish Cakes

Description
Salt-cured codfish is available in a few markets and italian delicatessens. It is generally packaged in small wooden 1-lb boxes or 1-lb packages in the refrigerated section. it may be freshened before use to get rid of excess saltiness; this is done by soaking overnight or at least 6 hours in several changes of cold water.


 * Contributed by alexanderjamesmom@gmail.com  at Catsrecipes Y-Group
 * Cookbook: The Fannie Farmer Cookbook
 * Author: Marion Cunningham
 * Typed By: Susan Godfrey
 * 15 Cakes

Ingredients

 * 1 lb salt cod, freshened (see above)
 * 3 cups mashed potatoes
 * ⅓ cup light cream
 * 4 tbsp butter, softened
 * ½ tsp freshly ground pepper
 * 5 tbsp shortening
 * 2 tbsp minced parsley

Directions

 * 1) When you have freshened the salt cod, simmer it for 10 minutes in a pan with water to cover.
 * 2) Drain, and flake the fish or chop it in a food processor.
 * 3) Add the potatoes, cream, butter, and pepper and blend well.
 * 4) Put into cakes about 2½ inches in diameter.
 * 5) Melt half the shortening in a large skillet over medium-high heat.
 * 6) When it is hot, put in as many cakes as possible without having them touch.
 * 7) Fry quickly on each side until golden-brown, then remove.
 * 8) Add remaining shortening and fry rest of cakes.
 * 9) Sprinkle cakes with parsley and serve immediately on a warm platter.