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Place a medium pan with water over high heat and bring it to a boil, then add the cod pieces and let it simmer for approximately 8 minutes.
Drain it and keep the water in the pan, use it to boil the potatoes whole with its skin, the cod water will bring more flavour to the potatoes and the skin will protect it from absorbing water in excess.
Cook the potatoes until soft but firm still.
In the meantime let’s shred the cod. Our favourite way of doing so it’s to place the fish over two layers of clean cloths, wrap it and start squeezing and pounding it, kind of like kneading bread dough. Trust me, this will meticulously shred the fish and drain any left over juices.
Drain the potatoes, transfer them into a large bowl and then mash, allow to cool for a few minutes.
Combine the mashed potatoes, the codfish and the remaining ingredients together.
Add a tablespoon of potato starch into the final mixture if it feels too wet.
Use two tablespoons to shape the dough mixture into almond-shaped balls
Deep fry the cakes in vegetable oil until browned.
Place your fried cod cakes on some kitchen paper and let it absorb the excess oil. Let them cool (if you can wait that long!) for a few minutes before serving.
Serve with a squeeze of lemon, and a dip!