1 lb Cod (salt fillets generously and let sit for 4 hours, drain liquid and salt again for 2 hours)

2 Yukon potatoes peeled and diced

1 white onion small diced

2 cups milk

1 T Dijon mustard

½ lemon zested

1-2 cups panko breads crumbs

1 T black pepper

1 ½ cups cheddar cheese grated

¼ cup fresh parsley chopped (optional)

1 egg beaten with ¼ cup milk for egg wash

1 cup extra panko or more for breading

Drain off cod fillets and pat dry, cut into small cubes.

Cook onion in a large sauce pot with ¼ cup of olive oil.

Add the milk, cod pieces and diced potato.

Simmer until potatoes are tender. Mash with a flat spatula or potato masher.

Add black pepper, Dijon, cheese, parsley and panko bread crumbs. When the mixture is cool it should be able to roll into a ball without being too stiff. If too stiff add water to thin back out.

Portion into 5-6 ounce cakes and dredge into the egg wash mixture then bread crumb. At this point, the cakes can be held in your fridge until desired cook time. The salting process will lengthen the shelf life as well. Up to 5-7 days.

Heat ½ cup of olive or canola oil in a medium sized sauce pan on medium heat to pan fry the cod cakes until golden brown on each side. Serve with your favorite dipping sauce.