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SERVES:
4 as appetizer

INGREDIENTS:

12-16 ounces codfish, baked, cooled and crumbled
1 1/4 cups finely diced fresh crustless white bread
approx. 1/4 cup mayonnaise
2 tsp Dijon mustard
salt and pepper to taste

dried breadcrumbs as needed for coating codfish cakes
olive oil for sauteing cakes

4 ears corn, kernels removed
1 1/2 - 2 cups sliced cherry tomatoes
2 medium banana peppers, thinly sliced
1/4 - 1/2 cup ground cumin
salt to taste

olive oil for sauteing veggies

PROCEDURE:

You'll need to precook the fish for this recipe, so bake it in the oven until it is just cooked through, and then let it cool down completely.

At that point, crumble it up and add it to a mixing bowl with 1 generous cup of finely cubed white bread, add about 1/4 cup mayonnaise to start, and a little dollop of Dijon mustard and mix it up. (see hints below)

It'll take a couple of minutes for the bread to absorb the mayonnaise so keep your eye on it and add more mayonnaise if you think it needs it, and then season it with salt and pepper and shape it into 4 equal sized codfish cakes.

Slice a couple banana peppers crosswise into thin slices, leaving the seed part behind.
Remove the corn from 4 ears of corn and then slice as many tomatoes in half as you think you'll need, approx. 1 1/2 - 2 cups.

Saute the corn and banana peppers for a few minutes in a little olive oil on the stovetop, add the sliced tomatoes, sprinkle on some ground cumin, add a little salt to taste, toss everything together and turn the heat off.

All that is left is to carefully, but firmly, coat the codfish cakes with dried breadcrumbs and then saute them in a large, nonstick pan in a little olive oil until they are lightly browned on both sides and hot all the way through.

HINTS:

This same technique would work with something like salmon or even precooked canned crabmeat.

If the codfish cake mix ends up seeming too wet, fold in some of the dry breadcrumbs.

After slicing most of the banana pepper, cut the remaining seed part in half, scoop out the seeds and cut that part of the pepper to include in the recipe as well.