Bermuda Fish Cakes

• 3 ounces chopped onion
• 1/2 -ounce chopped garlic
• 1 tablespoon olive oil
• 1 -ounce curry powder
• 1 -ounce fresh chopped thyme
• 1 -ounce fresh chopped parsley
• 1 pound cooked, roughly smashed potatoes
• 8 ounces salted cod fish (soaked and rinsed 3 times over the previous 24 hours in the refrigerator, poached in water for 8 minutes)
• Salt and pepper, to taste
• Cream
• 2 ounces flour
• Oil, for frying

1. In a heavy bottom pan, saute the onion and garlic until cooked.
2. Add the curry powder and herbs and cook for 1 minute.
3. Add the potato and flaked cod fish to the pan and mix together.
4. Season with salt and pepper.
5. Add enough cream to make the mixture workable.
6. On a floured surface, shape the fish cakes and fry in shallow oil on each side for 5 to 6 minutes over a medium heat.

onion, garlic, olive oil, curry, thyme, parsley, potatoes, cod fish, salt, cream, flour

Taken from www.foodnetwork.com/recipes/bermuda-fish-cakes-recipe.html (may not work)