Cod Cakes Roasted Red Pepper A�oli  

8 lbs. cod

8 lbs. fresh mashed potatoes

8 C. Italian bread crumbs

2 C. fresh chopped parsley

1 C. grated Parmesan cheese

16 large eggs
 
4 T. oil

Wash hands. Wash all fresh produce under cool, running water. Drain well. In a large stockpot, boil the cod in salted water over medium heat until it flakes easily, about 10-15 minutes. 

Drain and flake the fish into a mixing bowl. Add remaining ingredients, mix thoroughly. Measure cod cakes, using a #14 scoop. Shape each scoop into a small patty. Refrigerate until firm, about 1 1/2 hours.

Roasted Red Pepper A�oli

5 C. mayonnaise

2 1/2 C. sour cream

3 red peppers, roasted, skinned, pureed

1/4 C. milk
 
2 1/2 T. lemon juice

1 tsp. tabasco sauce

1 t. salt

In a mixing bowl, whisk together all ingredients. Transfer to a clean storage container and refrigerate. 

Makes 48 codcakes.