• 6–8 pieces of Boneless Alaskan Cod Fish (available in the freezer department at most grocery stores)
• 1/2 tsp Lemon juice
• 1 tsp Freshly chopped cilantro leaves or scallions—I prefer the cilantro as it gives the fish cakes more flavor
• Black pepper
• 5–2 tsp Chicken bouillon or any fish seasoning of your choice
• Optional: 1-2 Wiri Wiri peppers (finely sliced with no seeds, or any hot pepper of your choice)
• 3 Small Russet potatoes
• Salt
• 3 tbsp of Butter
• 4 tbsp of Carnation milk or powdered milk (if using powdered milk then aim for a consistency which is a little viscous, not watery)
• 2 Eggs, cracked
• 1 Cup of flour
• Oil

Cod Fish:

1. 1Boil cod fish for 10 mins in water (this softens the flesh).
2. 2Drain the codfish and squeeze out the excess water (the fish should be dry).
3. 3Flake the fish into pieces.
4. 4Pour in lemon juice (be careful to avoid seeds if using fresh lemons).
5. 5Then add the cilantro, black pepper, chicken bouillon and hot pepper, mix well to combine.

Potatoes

1. 1Peel and cut the potatoes, then add 1 tsp of salt and the potatoes to a pan of boiling water (the potatoes should be tender but not soft).
2. 2Strain the potatoes from the boiling water, then add the dry potatoes back to the pan and mash with the butter.
3. 3Pour the carnation milk into the pan of potatoes and mash very well to bring toge

Final Steps:

1. 1Add the mashed potato and eggs to the bowl containing the cod fish, mix very well.
2. 2Roll the mixture in your hands to form an oval shaped fish cake (I made around 18 fish cakes using this recipe).
3. 3Into a large pan add vegetable oil and heat.
4. 4Once the fishcakes are formed roll each into a bowl of flour then fry in batches in the hot oil. Remove the fishcakes once they are golden brown.
5. 5Strain onto kitchen paper and serve while they are warm with a fresh light salad and fresh lime juice.