Peel the potato and cut into cubes and place in a pot with cool water and then cook until soft. Strain, then mash using a fork until there are no more lumps.
Flake fish into fine bits using fingers. You can also pulse it a few times in a food processor to speed up the process.
Next add codfish, mashed potato, egg, onion, scallion, thyme, cilantro, garlic, pepper in a large bowl and mix to combine. Place a spoonful of mixture into your palm and roll to form a log. Set aside, then repeat with the remaining mixture.
Coat each fishcake with flour. Shake off excess.
In a frying pan over medium low fire, place enough oil so that it’s approximately ½ inch deep. The oil should be enough to come up halfway the side of the salt fish cakes. When oil is hot, add salt fish cakes and fry for 5 minutes per side until golden brown, turning onc make sure the other side gets brown.
Remove from the oil and let drain on a plate lined with paper towel. Serve warm.
