Salt Cod And Potato Cakes

• 2 medium baking potatoes (8 ounces each), peeled, cut in 1/4-inch cubes, boiled until tender and drained
• 1 1/2 tablespoons milk
• 6 ounces salt cod, soaked in water overnight, water changed several times
• 1 slice bacon, diced
• 1 small onion, peeled and finely chopped
• 4 cloves roasted garlic
• 1 teaspoon dried thyme
• Freshly ground black pepper to taste
• 1/2 cup dried bread crumbs

1. While potatoes are still hot, mash until smooth.
2. Stir in the milk.
3. Set aside.
4. Drain salt cod, place in a saucepan and cover with water.
5. Simmer over medium heat for 5 minutes.
6. Drain.
7. Finely chop and add it to the potatoes.
8. Place bacon in a small skillet and cook until browned.
9. Remove with a slotted spoon and discard.
10. Add onion to the bacon fat.
11. Cook over medium heat until soft, about 5 minutes.
12. Add onions to the potato mixture.
13. Stir in garlic, thyme and pepper.
14. Form the mixture into 12 cakes, each about 1/2 inch thick.
15. Place bread crumbs on a plate.
16. Coat fish cakes with bread crumbs.
17. Coat a large nonstick skillet lightly with oil.
18. Heat over medium heat until hot.
19. Add as many fish cakes as will fit comfortably in pan.
20. Cook until nicely browned on both sides, about 3 minutes per side.

baking potatoes, milk, salt, bacon, onion, garlic, thyme, freshly ground black pepper, bread crumbs

Taken from cooking.nytimes.com/recipes/7921 (may not work)