I haven't tried this yet, but when a recipe calls for "two large potatoes" and I think about the multitude of potatoes sizes, I get annoyed. How about "approximately two pounds" of potatoes" as a measurement or whatever her idea of two large ones weighs.

I didn't chill these before frying them but when I make them again - I will. They are quick and easy and the kids enjoyed them.

I did not care for this. 1/4 cup of peanut or corn oil is enough for frying . Add a little bread or cracker crumbs and they stick together very well. Make sure the potatoes and fish are very well drained before mixing.

I made these tonight for dinner. I used just under a pound of cod, 2 large baking potatoes (for their starch in hopes of it holding them together), a half teaspoon of Old Bay, and I doubled the onion and parsley. I found the mixture to be pretty stiff (a spoon stood up easily in the mixture) so I added only the egg yolk, and threw away the white. My first batch still fell apart a bit in the pan, and I was very careful- even using two spatulas. So, I dredged my second batch in flour before frying- I didn't put them in an egg wash or anything, just flour, and they held together PERFECTLY. We all enjoyed them- even my 2 year old was gobbling them up. I thought they were tasty, but I would up the seasoning a bit more next time. If the kids weren't eating them, I'd add some heat. Really, the seasonings can be adjusted to whatever your liking. These were very easy, and the recipe made a dozen, which was just enough for us. Will make again.

i made this last night but changed it as i had leftover tuna steaks, which were partially cooked. i boiled the potatoes then slowly added the tuna to the drained potatoes (the heat form the potatoes cooked the remaining tuna). i added fresh chillies,garlic,parsley and chives as well as salt n pepper. I breaded them and fried them for 3mins each. They were amazing!!

It was delicious! My room mates don't like fish, and they liked them!

4 stars due to changes required. I boiled the potato and cod with 2 garlic cloves and half an onion. Then mashed it all together, added thyme, red pepper flakes and some bread crumbs. Finally covered each cake in bread crumbs, cooled in the fridge for one hour (which allows them to harden and will not break apart during cooking). Then seared in a hot pan on both sides before finishing in the oven.

These are wonderful. However, I did make a few small changes. Since I started with salt cod, I soaked it overnight, changed the water, simmered the cod, changed the water and simmered again to remove most of the salt. I coarsely mashed some leftover boiled potatoes and added the drained, flaked and deboned cod. I omitted the butter and added a little fresh-snipped dill. Then I coated the cod cakes with a little seasoned flour to make them really crispy on the outside. My husband grew up in Nova Scotia, and he had to admit that these cod cakes were just like the ones he remembers eating when he was a kid - except for the dill, which he said was a really nice addition. Thanks for the posting.

These were soo good!! I did change a couple things though. I used less oil for frying and I put in about 3/4 cup bread crumbs to help them stay together. Yum!

These were good. Both my husband and my daughter enjoyed. I add a lot more seasoning than was called for (seaoning salt, garlic, pepper, paprika, chopped onions, and more fresh parseley) and thankfully I did because my cakes were flavorful. I also packed the cakes with herbed breadcrumbs which helped to keep them together. Very good.

I made this recipe the way the recipe states but I had caught bluefish so I thought I would try that. It was so delicious. I made a mayo, mustard and lemon sauce to go with it. Superb. I will try it next time with cod. Susan from Cape Cod

This was pretty good! I left the fish and potatoes in a small dice and stirred together rather than mashing. I added about 1/4 cup of matzo meal to help it stick together. They did fall apart slightly, but still looked pretty good and tasted great! Thanks!

I dredge my cakes in flour or panko before frying (if gives the outside a crunchy texture and seems to hold the cakes together) These are simple to make and are so good. They remind me of the flavors of coastal New England where I grew up and enjoyed these as a child Thank you for this recipe!

That much oil really isn't necessary,and if they have a little bit of filler, the cakes will fall apart quite easily. Otherwise, this is a very tasty dish! Growing up on Canada's East Coast they were almost a staple food in fact. I've tasted better before, but they weren't too bad.

The amount of oil used in this recipe has been corrected to read 3 tablespoons.

What a great recipe. I've made fish cakes before, but never one that called for potatos. I had leftover potatos from the night before and thought what a great way to use them up. Instead of cod, I used canned tuna. It came together really nice and browned well. I used only a 2-3 Tbsp of oil though. You can add whatever spices or herbs you want. I liked it the way it was but, I think I will try dill next time.

Other than adding Old Bay seasoning and using less oil, I followed the directions. The cakes fell apart while cooking and were quite bland. I will not be making this again.

I prepared the potatoes and fish the day before. After forming the patties I dipped them in a mixture of equal parts breads crumbs and flour (as I found the patties to be sticky as I was forming them). Also, I baked the patties in the oven (425F) approx 12-15 minutes per side spreading a thin layer of vegetable oil on the bottom of the baking sheet (p.s. I have a gas oven,so temp may have to be adjusted). The fish cakes turned out good. This was the first time I have tried baking the patties instead of frying, as I wanted to cut back on the amount of oil used.

I ENJOYED THIS RECIPE.AND I ADDED A SPLASH OF WORCESTER SAUCE,AND HALF A TIN OF COD ROE,WHEN MASHING ALL INGREDIENTS. LOVELY!AND WE ATE IT WITH UNCLE BEN,S SAVOURY RICE,AND MUSHY PEAS.