In a large saucepan, add chopped potatoes and cover them with water. Bring to a boil over medium-high heat and cook for 15-20 minutes, or until tender when pierced with a fork. Drain and let cool slightly before mashing until smooth.

In a separate saucepan, gently place the cod filets and cover with water. Bring to a boil and simmer for about 10 minutes, or until opaque and flakes easily. Drain, cool, and remove skin and bones.

In the bowl with your mashed potatoes, add the flaked cod, diced onion, chopped parsley, oregano, salt, and pepper. Mix until well combined.

Shape the mixture into medium-sized patties, about 1.5 inches high, and place on a plate for coating.

Dredge each patty in flour, shaking off excess, then place back on the plate.

Heat vegetable oil in a skillet over medium heat. Fry the cakes for about 4-5 minutes on each side until golden brown.

Remove from skillet and place on paper towels to absorb excess oil. Serve immediately with dipping sauce, salad, or steamed vegetables.