Weelicious

0 Bring a steamer pot with 2 inches of water to a boil and cook the potato chunks for 15-20 minutes or until fork tender. Remove to a bowl and mash.
1 Add the cod to the steamer pot and cook for 5-6 minutes. Remove to a plate, cool and flake with a fork, being careful to remove any bones.
2 Place the cod, mashed potatoes, parmesan, parsley, 1 egg and salt in a bowl and stir to combine.
3 Shape about 2 tbsp of the cod mixture into 16 evenly shaped patties.
4 Place the breadcrumbs and remaining whisked egg into two separate bowls and gently roll each patty into the whisked egg and then into the bread crumbs.
5 Heat a thin layer of oil in a large saute pan over medium heat.
6 Cook the cod cakes 4 minutes on each side or until golden.
7 Serve with dipping sauce.
For Dipping Sauce:
10 Place all the ingredients in a bowl and whisk to combine. 
11 Serve.
12 To Freeze:After step 5, place the patties on a cookie sheet and place in the freezer for one hour, remove and place in ziploc bags, label and freeze up to 4 months.
13 When ready to eat, remove from ziploc bag and place on a plate in the fridge to defrost for 24 hours then continue with steps 6-8. You can also just place in the the oven from the freezer at 400 for 10-15 minutes.