Poke the potato several times with a fork and put it in a bowl. Microwave for 5 minutes then turn the potato and microwave 5 more minutes.

Cut the potato in half and let cool 10 minutes.

Melt the butter in a skillet. Add in the scallions, garlic, salt, and pepper. Saute for 2 minutes.

Add the cod and cook for about 5 minutes, flipping halfway through the cooking. Remove from heat.

Peel the potato and mash.

Place the mashed potato in a bowl and add the cod mixture. Mix gently. Add the egg and gently stir to combine.

Using a 1/3 cup measuring cup scoop level amounts of the cod mixture and drop onto a plate. Freeze for 10 minutes.

In a shallow dish combine the breadcrumbs and parmesan cheese.

Heat vegetable oil in a large skillet over medium high heat.

Remove the cod cakes from the freezer and coat the top and bottom with the breadcrumbs. Place in the pan with the oil.

Cook for 4 minutes on each side or until golden brown. Transfer cod cakes to a paper towel lined plate and let drain 1 minute.