Baccala Cakes

I have not posted a recipe for awhile, so here you go:

Rehydrate a package of salt cod (I think I had about a pound and a half) by soaking in several changes of water for 24 to 48 hours.

Chop half of it and puverize the other half in a food processor.

Add to it a finely diced shallot, three cloves of crushed garlic, the zest of one (preferably Meyer) lemon, the juice of said lemon, fresh cracked pepper, a pinch of cayenne, a generous pinch of chopped fresh thyme, and a mixture of four eggs and some cream. Mix well. Form into cakes and coat with pannko (Japanese bread crumbs - although you could use European, they just are heavier) and fry in butter.

Drain on paper towels.

Arrange the cakes on a serving platter, decorate with thinly sliced lemon and sprinkle liberally with chopped Italian parsley. Serve with garlicy green salad, baguette and a dry white wine (pinot grigio, orvietto classico, something like that).

That is what we had last night. I am thinking that I might experiment with adding capers or pickled Italian vegetables to the mix.