Peel and cut the medium potatoes into similar-sized chunks. Place them in a pot of salted water and bring to a boil. Cook for 15–20 minutes until fork-tender. Drain and set aside to cool.

In a separate pot, bring water to a rolling boil and gently add the cod fillets. Cook for about 10 minutes until it flakes easily with a fork. Remove from water and let cool.

Mash the cooled potatoes until smooth. Add the flaked cod, diced onion, chopped parsley, oregano, salt, and black pepper. Mix until cohesive and slightly sticky.

Shape the mixture into balls and flatten gently into discs about 1.5 inches high. Place on a clean plate.

Dredge each fish cake lightly in flour, coating both sides and shaking off excess.

Heat vegetable oil in a skillet over medium heat. Cook the fish cakes for 4–5 minutes on each side until golden brown.

Transfer to a paper towel to absorb excess oil. Serve immediately with desired sides.