Gorete's Portuguese Cod Fish Cakes (Bolinhos de Bacalhau)

1. Rinse the salt off of the cod fish. 
2. Cover the cod with cold water and soak for 24 hours, changing water two or three times.
3. Drain off the water.
4. In a saucepan, cover the cod with cold water and bring to a boil.
5. Reduce the heat and simmer for 10 to 15 minutes or until tender.
6. Drain, and when cool enough to handle, remove any skin and bones, then shred it.
7. In a saucepan, boil the peeled potatoes in salted water with 2 garlic cloves and hot pepper flakes just until tender, then drain and mash.
8. In a large bowl, combine all of the ingredients until well mixed using a hand mixer.
9. Taste it, and adjust the salt and pepper if needed.
10. Heat frying pan and add a bit of oil.
11. Form a small patty and fry over medium heat.
12. When the bottom turns golden brown, flip and fry the other side.
13. Continue making the cakes, stirring the mixture often, adding oil as needed.
14. Drain the cakes on paper towels.
15. Cakes can be served hot or at room temperature.

Recipe & Photo Credit: Chef Gorete, food.com