Cover cod with cold water and soak for 24 hours, changing water two or three times. Drain off water. In a saucepan, cover cod with cold water; bring just to a boil. Reduce heat and simmer for 10 to 15 minutes or until tender. Drain, and when cool enough to handle, remove any skin and bones, then coarsely shred.
In a saucepan, boil the potatoes in salted water just until tender. Drain and mash.
In a large bowl, combine all of the ingredients until well mixed.
Heat frying pan and add a bit of oil. Form a small patty and cook on medium heat. When bottom has colour, flip and finish cooking.
Taste the cake, and adjust the salt and pepper if needed. Continue making the cakes, stirring the mixture often, adding oil as needed. Drain the cakes on paper towels.
Cakes can be served hot or at room temperature. Delicious served with potato slices that are boiled with garlic cloves, salt and pepper flakes.
Note: The pimento paste is available in the international section of the store.