Gateau Aux Brandade De Morue

• 1/2 pound center cut salt cod, rinsed and drained in cold water 5 times over 24 hours
• 1/2 pound fresh cod, tilapia, sole scraps
• 2 Irish cobblers potatoes or russets, medium sized, peeled and cut in half
• 10 cloves of garlic, peeled
• 1 hard boiled egg, sieved
• 2 egg yolks, whites reserved
• 2 cups water
• 2 cups milk
• 1 bay leaf
• 1 sprig of fresh thyme
• 1 tablespoon flat leaf parsley, minced
• 1/2 cup flour
• 1 cup bread crumbs
• sea salt and fresh ground white pepper

1. Place the salt cod, potatoes, garlic, water, milk, thyme and bay leaf into a pot. Bring it to a boil reduce the heat and simmer until the potatoes and salt cod are tender.
2. Add the fresh fish as the potatoes become tender and let it just cook through. Strain. Remove the bay leaf and sprig of thyme.
3. Add the above to a food processor and pulse until smooth. Don't overwork it though. Dump the puree into a bowl and add the yolks, parsley and the sieved hard boiled egg. Mix to combine and then season with salt and white pepper. Taste and reseason if necessary.
4. Once the puree has cooled and thickened, while they are cooling whisk the egg whites to stiff peaks, make the puree into 12 patties. They will be fragile so use a gentle hand.
5. Coat the cakes with flour, then dip them into the egg whites to coat and then into the bread crumbs.
6. Fry the patties in butter over medium until they are brown on both side and warm in the center. Serve.

center, tilapia, irish cobblers potatoes, garlic, egg, egg yolks, water, milk, bay leaf, thyme, flat leaf parsley, flour, bread crumbs, salt

Taken from food52.com/recipes/7551-gateau-aux-brandade-de-morue (may not work)