Recipe

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• 1/2 lb. salmon fillets, diced
• 1/2 lb. cod fillets, diced
• 1 small naval orange , juice only
• 1 lemon , juice only
• 1 salt and pepper to taste
• 1 tbsp fresh basil , chopped
• 1 tbsp fresh flat-leaf parsley, chopped
• 5 tbsp extra-virgin olive oil
• 1 1/2 russet potatoes, peeled and boiled
• 2 eggs , lightly beaten
• 2 large shallots , chopped
• 1 cup dried breadcrumbs (optional)
• 1 cup oatmeal , with a pinch of salt and pepper

• 1 Marinate the salmon and cod in orange and lemon juice, salt and pepper, basil, parsley and olive oil while the potatoes are being prepared
• 2 Boil potatoes until cooked, drain them and then bake them in the oven at 300 degrees for 10 minutes.
• 3 Mash the potatoes and mix in the fish and the marinade.
• 4 Set the mixture aside to cool down.
• 5 When the mixture is cold, add the beaten eggs and shallots and mix in.
• 6 If the mixture is too wet, add breadcrumbs as necessary
• 7 Take handfuls of the mixture and shape into patties
• 8 Coat with seasoned oatmeal that has been powdered in a food processor
• 9 Fry without crowding in a hot skillet in an olive oil and butter mixture for about 3 minutes per side.
• 10 Transfer to a cookie sheet lined with paper towel and place in a warm oven until ready to serve
• 11 Serve on a bed of lettuce with tartar sauce