–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
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.