Boil the Norwegian cod and shred.
Boil the potatoes and mash them until smooth.
Chop the onion and garlic and sauté in olive oil.
Mix together the mashed potato, the shredded cod and the sautéed onions and garlic until a homogeneous dough is formed.
Add the chopped parsley and egg yolks, mixing a little more.
Whisk the egg whites until stiff and add them to the mixture.
Using two soup spoons mould the Norwegian cod fishcakes and fry them in very hot vegetable or olive oil.
Serve with salad.