1 lb salted cod fish
6 medium potatoes cooked and mashed with butter and cream
2 tbs heavy cream
2 tbs butter
2 eggs lightly beaten
1 cup of bread crumbs
4 tbs of finely chopped parsley
1 tbs of thyme
1 medium onion chopped
2 cloves of garlic minced
1 tbs freshly ground black pepper
1 tbs Walters Caribbean hot sauce
Canola oil to cook

Soak the cod fish overnight or for at least 8 hours in several changes of fresh water. Cook the cod fish by bringing to a boil in a medium pot, then simmer covered for 15 - 20 minutes or until tender. Flake the fish completely with a fork and combine with other ingredients. Mix well and pat into 2 inch cakes.
In a large skillet heat the canola oil over a medium flame, add the fish cakes and cook on both sides until they are golden brown. Remove from skillet and keep warm in a heated oven. Serve with a little hot sauce on the side.
Mixture can be made into small balls, fried and serve on a tooth pick with fresh cucumbers as an appetizer, of course some hot sauce as a condiment.