Codfish Finger Cakes(Bolinnos De Bacalhau)

Soak codfish in water for 24 hours (replacing water 3 or 4 times).

Cook in fresh water for about 15 to 20 minutes.

Debone and shred codfish by hand; mince with a fork or in food processor. Add mashed potatoes to codfish, along with onion and parsley; mix well.

Add beaten eggs, salt and pepper; stir together.

With floured hands, form cakes into the shape of a small egg.

Fry in 1/2 inch boiling oil or margarine until golden brown in color. Drain on paper towels.

Garnish with parsley and sliced tomato wedges.