Soak the codfish overnight. Pick apart in fine pieces. Cut potatoes into small pieces and boil together with the codfish. When the potatoes are done, mash them together and add the beaten white of one egg and enough cream to make the mixture light and fluffy. If the potatoes are dry, more cream should be added. Drop the mixture from the end of a spoon into deep hot fat until light brown. These fish cakes should be uneven and fluffy. Sliced hard boiled eggs mixed in a curried cream sauce make a good combination with these cakes.