Gaspé Cured Cod Cakes

4 servings (8 patties)
Ingredients
• 1 lb salt cod (Gaspé cure)
• 4 medium potatoes
• 1 medium onion, finely chopped
• 1 egg, lightly beaten
• 35% cream (optional)
• 1 c. teaspoon savory (or 1/4 tsp. nutmeg)
• Salt and pepper to taste
• All-purpose flour
• Butter and vegetable oil

Preparation
Soak the cod overnight in enough cold water to cover it completely. Drain, then place in a pan by covering it with fresh water. Cook over medium heat. From the first boil, drain the water and return to the fire with fresh water. Simmer 10 minutes or until cod flakes easily with a fork. Discard the water and let cool.
Peel, slice and boil potatoes over medium heat about 20 minutes. Puree and set aside.
Sauté onions in butter over medium heat without coloring. Add and beaten egg, potato. Mix well. A little cream may be added to improve the taste and consistency.
Strip cod of its bones and skin. Stir in crumbled and boneless cod, savory (or nutmeg), pepper and salt (taste to make sure not to put too much, because the preparation is already salty). Mix well and let cool.

Shape patties, dredge with flour and brown on both sides over medium heat in a frying pan, in a mixture of butter and oil.
Serve with green peas or white sauce. Coleslaw or a green salad can also accompany perfectly the cod cakes.
Variation: For crispier cookies, pass successively in flour, beaten egg and breadcrumbs fine dry bread or crackers.