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Fish Cakes

1 c. salt codfish
1 c. mashed potatoes
1 egg, well beaten
2 tbsp. light cream

Soak fish several hours in cold water. Drain, shred; add fresh water and heat to boiling point. Repeat from drain until fish tastes fresh and not too salty. If fresh fish is not available, or you are not a purist, canned fish may be substituted. Mix fish, potatoes, egg, and cream and beat until light and fluffy. Form into small flat cakes; dip in beaten egg, then in bread crumbs and cook in melted butter until brown. Drain on brown paper or paper towel. Serve HOT!

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