–cod (size of 3 decks of cards, one-half pound)

–potato (1, medium, mashed)

–breadcrumbs (I used Pepperidge Farm)

–parsley (fresh if possible)

–garlic powder (bottled)

–egg white (1)

–salt and pepper

–olive oil

1 – Scrub the medium-sized potato.  Microwave on high for 2 and one-half minutes.  Turn over, and microwave for another 2 and one-half minutes.  Remove the potato jacket, and mash the pulp.  Set aside.

2 – Place the cod in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.  Set aside.

3 – Break an egg, and add the white (only) to a mixing bowl.  Add the mashed potato and cod, broken apart.  Chop parsley and add to the bowl.  Add one-half cup of breadcrumbs.  Season with salt, pepper, garlic powder, and olive oil.  Stir well.

4 – Place the cod cakes in ramekins, and microwave for 2 minutes.

5 – Serve the cod cakes hot.  I also served a salad (see search box), and, as a first course, an eggplant dip (search box).

–cod cakes adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.


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