Desalt the Codfish: Place the dried salted codfish in a large bowl and cover with cold water. Let it soak for 48 hours, changing the water several times.

Cook the Potatoes: Boil the potatoes in salted water until tender. Drain and mash them until smooth. Set aside to cool slightly.

Prepare the Codfish: Drain the soaked codfish and remove any skin or bones. Shred it finely with your hands or a fork.

Combine the Mixture: In a large bowl, mix the mashed potatoes with the shredded codfish, egg, garlic, grated onion, parsley, cilantro, and a small pinch of salt. Mix thoroughly. Add just enough flour to hold the mixture together.

Shape the Cakes: Form small balls or oval-shaped cakes. Place them on a tray and refrigerate for about 20 minutes to firm up.

Fry to Perfection: Heat oil in a deep skillet over medium-high heat. Fry the cod cakes in batches until golden brown on both sides.

Drain and Serve: Transfer the fried cakes to paper towels to remove excess oil. Serve warm.