Place the codfish in cold water in bowl or pan one day ahead. The water cover codfish and be changed at least twice. The following day, drain codfish. Rinse under running water. Drain again and place in pan to boil. Pan should have enough cold water to cover the fish. Bring water to boil and then reduce heat to low for 25 minutes until fish flakes easily when touched with fork. Drain water from boiled cod. When it is cool enough to handle, remove and discard skin and bones, finely shredding the fish with your fingers and placing the codfish in a mixing bowl.

In another pan, boil unpeeled potatoes. When well-cooked, peel and mash the potatoes while they are still very warm and place them in the mixing bowl containg the codfish.

Add eggs, pepper, garlic, chopped parsley and onions and mix vigorously with your hands or a fork. If necessary, add some salt.

With the help of two soup spoons, shape the mixture into small oblong cakes. Place a few drops of oil in a (deep kettle) frying pan and heat. Add codfish cakes to cook over moderate heat, turning them carefully with a fork or spatula. When they are golden brown, transfer to some brown paper to absorb the grease.

Later, place on hot platter. Garnish with parsley and lemon slices and serve at once.

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