Soak overnight in cold water:
1 ib salt cod
Cook and mash; place in warm bowl
5 medium peeled potatoes
Drain fish and simmer 5 minutes in hot water; do not boil or fish will be tough
Drain and dry thoroughly on a towel
Flake cod and add to potatoes. Do not let them get cold and soggy.
Add and stir until blended:
2 Tbsp butter
1 beaten egg
1/4 tsp Worchestershire sauce
1/4 tsp dry mustard
1/4 tsp pepper
1 small finely chopped onion
If mixture seems too sloppy, add breadcrumbs until desired consistency. Shape into cakes; roll in
flour or crumbs if desired and fry in a well buttered skillet until crisp and brown. Serve with
quartered lemons and a green salad.