Fish Cakes

2 lbs. cod filets boned

1 lemon

2 bay leaves

1/2 t. dried thyme, oregano, basil or rosemary (choose one)

4 C. mashed potatoes (garlic potatoes are also very good)

1 medium onion chopped

1 small bunch of parsley washed and stems removed

3 eggs

1 T. Worcestershire sauce

1/2 t. Tabasco sauce

1 1/2 C. fine, dry breadcrumbs

salt and freshly ground black pepper

oil for frying

Place the cod in a shallow dish with 1 cup of water, lemon, bay leaves and the 1/2 t. of spice. Cover with plastic wrap and poke 3 - 4 holes in the plastic.

Microwave at full power for about 7 minutes. Fish should be completely cooked but not overcooked.

Drain the fish and set aside to cool.

Place the onion, Worcestershire sauce, Tabasco sauce and eggs in a blender and blend until smooth. Chop parsley.

Flake the fish. Add the mashed potatoes to the fish and blend thoroughly. Season with salt and pepper. Add the egg mixture and parsley. Season with salt and pepper and add the breadcrumbs. Blend thoroughly. Cover bowl and chill for at least 1 hour.

Place remaining crumbs on a platter. Make fish into 3 inch cakes. Place in crumbs and pat the crumbs into cakes.

Heat 1/2 inch of oil in a large skillet. Fry fishcakes 4 or 5 at a time. Do not crowd pan. Brown well on each side. Drain on paper towels before serving.

Yield: 12 3 inch fishcakes.