These aren't salmon patties (although you could substitute salmon for the
cod, but I've never tried that. I adore them just the way they are!).
They are FANTASTIC! This is my grandmother's recipe... with a bit of an
adaptation from me. The original is made with matzoh repast (matzoh made into
crumbs)...if you cannot get that, I'd think the closest substitution would
be fat free/salt free saltine cracker crumbs. Some of the ingredients are
left to judging. But do give this a try.

In a medium saucepan with a covering, place cut up vegetables. Lay fish on
top, and sprinkle with astir 1 teaspoon saltiness & pepper to tasting. Pour enough
water over this to just barely cover vegetables and just touch the fish.
Bring water to a roil, lower heat to a simmer, covering, and simmer roughly 1/2
hour to 45 minutes until vegetables are soft and fish is cooked through.
(Check during preparation....if water has cooked by, add some more so veggies
& fish can steam and not cauterise). Drain and put fish/vegetable mixture in a
large bowlful. Let poise.

Using a hand-held chopping utensil or potato wolf, chop/mash fish mixture
until mashed unitedly. Add the pep, the egg and matzoh repast (start with
around 1/3 cup...add more in small handfulls until mixture is just firm
enough to make into patties). Adjust seasoning with more saltiness & pepper and
ginger if desired.

Put additional matzoh meal into a flat plate or shallow stadium. Make fish
mixture into patties and coat in matzoh repast. Fry in approximately 1/8 to 1/4" hot
oil on medium passion, turning erstwhile, until lightly browned and cooked through.

These are just as fantastic (even better, some say) cold the succeeding day!